Pancetta wrapped shrimp all amatriciana Recipe are feel-good favorites. I make cozy meals for myself or for my family at the end of especially long days, on nights when I feel a cold coming on, or when we are in need of a little cheering up at your house.
Ingredients:
Salt
1 pound short cut pasta, such as penne or farfalle
24 large shrimp, peeled and deveined
Freshly ground black pepper
24 thin slices pancetta
3 tablespoons EVOO (extra-virgin olive oil)
1 small sweet onion, finely chopped
2 pints cherry tomatoes
¼ cup white wine
5 to 6 fresh basil leaves, chopped
½ cup chopped fresh flat-leaf parsley leaves
Method:
Bring a large pot of water to a boil. Salt the water and cook the pasta to al dente. Drain the water and reserve.
While the pasta is cooking, season the shrimp with salt and pepper. Unroll a slice of pancetta into a strip and wrap the strip around a shrimp.
Repeat to wrap all of the shrimp. Place a large skillet over medium-high heat with 2 tablespoons of the EVOO.
Sear the wrapped shrimp in the pan until they are golden brown and cooked through, 3 to 4 minutes per side. Remove the shrimp from the pan and reserve on a plate.
Return the skillet to medium-high heat and add the remaining tablespoon of EVOO. Add the onion to the pan and cook until tender, 2 to 3 minutes.
Add the cherry tomatoes and wine to the pan and cover. Continue cooking until the tomatoes begin to burst, about 5 minutes.
Help the rest of the tomatoes along by mashing them with a wooden spoon or potato masher.
Season the sauce with salt and pepper and stir in the herbs.
Toss the cooked pasta with the sauce and divide among 4 plates, topping each with some shrimp.
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| Pancetta wrapped shrimp all amatriciana Recipe |
