Pasta Shells with Pancetta, Peas, and Shrimp
Alicia Weinbrecht
ingredients
- salt
- 1 lb. pasta shells
- 2 Tbs. olive oil
- 1/3 lb. pancetta, sliced 1/8 inch thick
- 1 medium onion, chopped
- 3 to 4 garlic cloves, chopped
- 1 lb. shrimp, peeled and deveined
- pepper
- 1 16oz bag frozen peas, defrosted 2 min in the microwave
- zest and juice of 1 lemon
- handful of fresh flat-leaf parsley
- 1 to 1 1/2 cups chicken stock
directions
- 1
Cook the shells in the usual way.
- 2
While pasta is cooking, heat deep skillet over medium high heat. Add oil. When it ripples, add pancetta. Brown and crisp for 3 to 4 minutes, then add onions and garlic, cooking for 2 or 3 more minutes. Add shrimp, season with salt, pepper, and cook 3 minutes until they’re firm and pink.
- 3
Place 2/3 of peas in food processor with lemon zest, lemon juice, parsley, and chicken stock. Puree until smooth.
- 4
Add pureed peas and remaining whole peas to the cooked shrimp and stir until heated through, a minute or two.
- 5
Toss with shells for a minute to absorb flavors.
Source: Caitlin McKee
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