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.
- 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
- 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).
- Add in the leaks and sauté until translucent, about 7 minutes.
- 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.
- Add in the shrimp, cover and cook for 10 minutes, flipping about half way through.
- Add in the harissa, the pancetta, and salt and pepper.
- Turn off and reserve until you’re going to serve.
- 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.