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Linguine With Shrimp and Pancetta

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“The original recipe I followed was an Emeril's recipe. I have tweaked the recipe to my husband and my taste, so now it is a little different than the original recipe. It is so simple, easy yet has a robust of flavors. It always pleases! All guest I have served this recipe to have loved it.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot of salted water, cook the pasta until just al dente. Drain and return to the pot.
  2. Meanwhile, in a large skillet heat the olive oil over medium-high heat.
  3. Add the pancetta and cook until golden brown, 5 minutes. Remove and set aside.
  4. In same skillet add the shallots and cook, stirring, for 1 minute. Add the garlic and cook, stirring, for 30 seconds.
  5. Add the wine, salt, red pepper, lemon juice, lemon zest, pancetta and shrimp. Bring mixture to a boil and cook about 4 to 5 minutes. Stir frequently. Shrimp should become pink and cooked through. DO NOT OVER COOK.
  6. Add the parsley and stir to combine.
  7. In a large bowl, combine pasta with shrimp mixture. Toss well to combine.
  8. Add parmesan and toss well to thoroughly combine. Let set for 3 minutes until pasta absorbs all the liquid.
  9. Garnish with parsley and serve immediately.

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