Pasta with Chili Shrimp

This subtly spicy, slightly tangy, totally addictive shrimp pasta gets depth from the pancetta. But leave it out for a vegetarian option that’s just as fab. We love the addition of harissa for flavor and a nice little burst of red. Make ahead and serve this family-style for a crowd.

Prep Time
Cook Time
  • 1 ½ lb. shrimp, shelled, deveined and cleaned
  • 2 Tbsp. unsalted butter
  • 1 large leek, white and very light green parts only, thinly sliced
  • ½ cup diced pancetta (most super markets carry this pre-diced) or get it from the deli and cut it into small ½-inch pieces)
  • 1 ½ cup chicken stock
  • 1 lemon, zest and juiced
  • ½ tsp. red chili flakes
  • ¼ cup harissa or canned sweet pepper spread, drained of oil
  • 1 ½ cup peas, frozen
  • 2 cups cooked linguine or spaghetti
  1. In a large sauté pan, melt the butter. Add in the pancetta, allow to cook down and brown, over medium-low heat, about 7 minutes. Make sure you don’t burn the pancetta by continually stirring. Once browned, take out using a slotted spoon and reserve on the side on top of a paper towel (omit this step to make vegetarian).
  2. Add in the leaks and sauté until translucent, about 7 minutes.
  3. Add in the peas, chili flakes, and lemon zest. Cook for 3 minutes. Add in the chicken stock, deglazing the pan by scraping all brown bits off the bottom.
  4. Add in the shrimp, cover and cook for 10 minutes, flipping about half way through.
  5. Add in the harissa, the pancetta, and salt and pepper.
  6. Turn off and reserve until you’re going to serve.
  7. When you’re ready to serve, make the pasta. Heat up the shrimp sauce over high heat for 3-5 minutes. Serve pasta in a bowl with the shrimp in sauce on top.


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