Pasta Shells with Pancetta, Peas, and Shrimp |
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Cookbook Title:
Just In Time!  |
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This one will be a fast family favorite! |
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| Ingredients: | |||||||||||||||||||||||||||||||||
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Salt 1 pound medium pasta shells 2 tablespoons EVOO (extra-virgin olive oil) 1⁄3 pound pancetta, sliced 1⁄8 inch thick 1 medium onion, chopped 3 to 4 garlic cloves, grated or finely chopped 1 pound medium shrimp, peeled and deveined Black pepper 1 (16-ounce) bag frozen peas, defrosted for 2 minutes in the microwave Zest and juice of 1 lemon A generous handful of fresh flat-leaf parsley 1 to 1 1⁄2 cups chicken stock (eyeball it)
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Bring a large pot of water to a boil. Salt it liberally, then drop in the shells. Undercook the pasta a bit; it should be slightly al dente, about 8 minutes.
While the pasta cooks, heat a deep skillet over medium-high heat. Add the EVOO, twice around the pan, and when the oil ripples, add the pancetta. Brown and crisp the pancetta for 3 to 4 minutes, then add the onions and garlic and cook for 2 to 3 minutes more. Add the shrimp, season with salt and pepper, and cook for 3 minutes, just until they become firm and pink.
Place two thirds of the peas in a food processor along with the lemon zest and juice, parsley, and chicken stock. Puree until smooth. Add the pureed peas and remaining whole peas to the cooked shrimp and stir until just heated through, a minute or two. Toss the cooked and drained pasta shells with the peas and shrimp for a minute to absorb the flavor and liquids.
Reprinted from Rachael Ray Just In Time! Copyright © 2007. Published by Clarkson Potter/Publisher, a division of Random House, Inc.
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