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:
covered percent of daily need
