Italian

linguine with shrimp, caramelized onion,
pancetta & peas
S e r v e s 2
Kosher salt
2 oz. thinly sliced pancetta, cut
into 1- to 2-inch-long strips
(about 1/2 cup)
1 Tbs. extra-virgin olive oil
1/2
1/2
1/2
medium onion, thinly sliced
lb. large shrimp (31 to 40 per
lb.), peeled, deveined, and cut
in half lengthwise
lb. dried linguine
2/3 cup frozen peas
Freshly ground black pepper
To speed up this recipe, buy “easy-peel” shrimp, which have already been
deveined; because they’re split down the back, they’re easier to peel.
1. Bring a large pot of well-salted water to a boil over high heat.
2. Meanwhile, combine the pancetta and oil in a 12-inch nonstick skillet. Cook,
stirring, over medium heat until the pancetta is just turning golden, 4 minutes.
Add the onion and cook, stirring often, until golden brown, 5 to 8 minutes. Add
the shrimp and cook, stirring, until pink and opaque, 1 to 2 minutes. Set aside
off the heat.
3. Cook the linguine in the boiling water according to the package directions
until al dente, adding the peas in the last minute or two of cooking. Reserve
about 1/2 cup of the cooking water and then drain the pasta and peas.
4. Return the skillet to low heat, and add the pasta, peas, and ¼ cup cooking
water. Toss, adding more water if the pasta seems dry. Season to taste with
salt and pepper and serve. —Jennifer Armentrout
PER SERVING: 730 CALORIES | 41G PROTEIN | 94G CARB | 19G TOTAL FAT | 4.5G SAT FAT |
9G MONO FAT | 3G POLY FAT | 190MG CHOL | 1,400MG SODIUM | 8G FIBER