Orecchiette with Shrimp, Pancetta and Fresno Chiles

If you have roughly 35 minutes to spend in the kitchen, Orecchiette with Shrimp, Pancettan and Fresno Chiles might be a spectacular dairy free recipe to try. This main course has 425 calories, 17g of protein, and 20g of fat per serving. This recipe serves 8 and costs $2.29 per serving. Head to the store and pick up basil leaves, olive oil, pancetta, and a few other things to make it today. This recipe from Foodnetwork has 295 fans. All things considered, we decided this recipe deserves a spoonacular score of 56%. This score is solid. Pork Shoulder With Roasted Clams And Fresno Chiles, Orecchiette with Clams, Chiles, and Parsley, and Orecchiette with Squash, Chiles and Hazelnuts are very similar to this recipe.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 20 minutes

 

Ingredients:

1/2 cup freshly grated pecorino romano 1/2 cup roughly chopped fresh green or purple basil leaves

2 small Fresno chile peppers, seeded and sliced into very thin rings

2 cloves garlic, thinly sliced

Kosher salt

4 tablespoons extra-virgin olive oil

1 pound orecchiette

8 ounces pancetta, cut into medium dice

1/2 teaspoon red pepper flakes

8 ounces large shrimp, peeled, deveined, tails removed, sliced lengthwise

Equipment:

pot

dutch oven

frying pan

paper towels

bowl

Cooking instruction summary:

Bring a large pot of salted water to a boil. When the water is thoroughly boiling, add the pasta and cook according to the package directions until al dente. In a large skillet or shallow Dutch oven over medium-low heat, heat 1 tablespoon olive oil and cook the pancetta to render the fat and crisp it, about 8 minutes. Remove to a paper towel-lined plate to drain. Pour off and discard all but 1 tablespoon fat from the skillet. Raise the heat to medium and add 1 tablespoon olive oil. When the oil is hot, add the shrimp, garlic and red pepper flakes. Stir quickly and often so the garlic does not burn, 2 minutes at the most; the shrimp should be slightly undercooked. Remove the shrimp to a warm bowl. Move the skillet off the heat. Drain the pasta, reserving about 1/2 cup pasta water. Add the hot pasta to the skillet or Dutch oven and return to medium heat. Add the pancetta, shrimp and reserved pasta water. Drizzle with the remaining 2 tablespoons olive oil. Toss and stir until the juices are combined and the shrimp is cooked through, about 3 minutes. Remove from the heat and add the chile peppers, cheese and basil. Do not stir. Serve immediately, family-style. Photograph by Kana Okada

 

Step by step:


1. Bring a large pot of salted water to a boil. When the water is thoroughly boiling, add the pasta and cook according to the package directions until al dente.

2. In a large skillet or shallow Dutch oven over medium-low heat, heat 1 tablespoon olive oil and cook the pancetta to render the fat and crisp it, about 8 minutes.

3. Remove to a paper towel-lined plate to drain.

4. Pour off and discard all but 1 tablespoon fat from the skillet. Raise the heat to medium and add 1 tablespoon olive oil. When the oil is hot, add the shrimp, garlic and red pepper flakes. Stir quickly and often so the garlic does not burn, 2 minutes at the most; the shrimp should be slightly undercooked.

5. Remove the shrimp to a warm bowl. Move the skillet off the heat.

6. Drain the pasta, reserving about 1/2 cup pasta water.

7. Add the hot pasta to the skillet or Dutch oven and return to medium heat.

8. Add the pancetta, shrimp and reserved pasta water.

9. Drizzle with the remaining 2 tablespoons olive oil. Toss and stir until the juices are combined and the shrimp is cooked through, about 3 minutes.

10. Remove from the heat and add the chile peppers, cheese and basil. Do not stir.

11. Serve immediately, family-style.

12. Photograph by Kana Okada


Nutrition Information:

Quickview
425k Calories
17g Protein
19g Total Fat
44g Carbs
7% Health Score
Limit These
Calories
425k
21%

Fat
19g
30%

  Saturated Fat
4g
31%

Carbohydrates
44g
15%

  Sugar
2g
2%

Cholesterol
90mg
30%

Sodium
608mg
26%

Get Enough Of These
Protein
17g
34%

Selenium
55µg
79%

Manganese
0.69mg
34%

Vitamin C
17mg
22%

Phosphorus
210mg
21%

Copper
0.27mg
14%

Vitamin B3
2mg
12%

Magnesium
46mg
12%

Zinc
1mg
12%

Vitamin K
12µg
12%

Vitamin B6
0.23mg
11%

Vitamin E
1mg
11%

Vitamin B1
0.14mg
9%

Iron
1mg
9%

Fiber
2g
8%

Potassium
251mg
7%

Calcium
60mg
6%

Vitamin B12
0.35µg
6%

Vitamin B5
0.47mg
5%

Vitamin A
233IU
5%

Vitamin B2
0.07mg
4%

Folate
16µg
4%

covered percent of daily need
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