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San Remo Shrimp Pasta

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound linguine pasta
  • 1.5 pounds large shrimp peeled and deveined
  • 6 oz pancetta diced
  • 4 tablespoons butter
  • 4 cloves garlic minced
  • 1/2 cup white wine
  • 1.5 cups heavy cream
  • 1/2 cup fresh basil chopped
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil

Method
 

  1. Cook linguine according to package directions until al dente, drain and set aside, reserving 1 cup of pasta water.
  2. In a large skillet over medium-high heat, cook pancetta until crispy, about 5-7 minutes, then remove and set aside on a paper towel.
  3. Pat shrimp dry and season with salt and pepper, then add olive oil to the same skillet and sear shrimp for 2 minutes per side until pink and just cooked through, then remove and set aside.
  4. Reduce heat to medium, add butter and garlic to the pan, and sauté for 1 minute until fragrant.
  5. Pour in white wine and let it reduce by half, about 3 minutes, scraping up any browned bits from the bottom of the pan.
  6. Add heavy cream and red pepper flakes, stirring to combine, and simmer for 5 minutes until slightly thickened.
  7. Stir in fresh basil and Parmesan cheese until the cheese melts and the sauce is smooth.
  8. Add the cooked pasta, shrimp, and pancetta back to the pan, tossing everything together and adding reserved pasta water if needed to reach desired consistency, then serve immediately.