Best Shrimp And Pancetta In White Wine Sauce Recipes

SHRIMP LINGUINE WITH WHITE WINE CREAM SAUCE

Steps:

• Bring a large pot of water to a boil.
• Thaw shrimp in a colander under cool running water. Pat dry with paper towel. Sprinkle shrimp with salt and pepper.
• Heat oil in a large nonstick skillet set over medium-high heat. Sauté shrimp until just pink on both sides, but not bright white. (Bright white indicates overcooking.) Transfer cooked shrimp to a bowl and set aside.
• Add butter to skillet and adjust heat to medium. Add onions and garlic, sautéing until onions are translucent. Sprinkle flour over onions and let flour cook for about a minute, stirring and scraping pan as needed.
• Add 1 tablespoon salt and pasta to the pot of boiling water. Cook pasta according to package instructions.
• Slowly pour white wine into skillet, stirring constantly to combine. Let wine come to a simmer, then gradually pour in cream.
• Add spinach and tomatoes, stirring gently to combine. Continue simmering until tomatoes are softened to your liking. (I prefer mine soft but not mushy or falling apart.)
• Add Parmesan, salt, pepper, and oregano. Continue stirring and simmering as needed until cheese has melted and sauce has thickened a bit. If too thick, use some pasta water to thin it out.
• Return shrimp to the pan and toss to coat.
• Drain pasta, reserving ½ cup of pasta water if needed to thin sauce.
• Add cooked pasta to the pan with the sauce and stir to coat.
• Serve immediately.

LINGUINE WITH SHRIMP AND PANCETTA

Steps:

• In a large pot of salted water, cook the pasta until just al dente. Drain and return to the pot.
• Meanwhile, in a large skillet heat the olive oil over medium-high heat.
• Add the pancetta and cook until golden brown, 5 minutes. Remove and set aside.
• In same skillet add the shallots and cook, stirring, for 1 minute. Add the garlic and cook, stirring, for 30 seconds.
• 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.
• Add the parsley and stir to combine.
• In a large bowl, combine pasta with shrimp mixture. Toss well to combine.
• Add parmesan and toss well to thoroughly combine. Let set for 3 minutes until pasta absorbs all the liquid.
• Garnish with parsley and serve immediately.

LINGUINE WITH SHRIMP AND WHITE WINE

Steps:

• In a large saucepan of boiling salted water, cook pasta until al dente.
• Meanwhile, in a small nonstick skillet, melt half the butter over medium. Add garlic and pinch of red-pepper flakes; cook until fragrant, 1 minute. Raise heat to medium-high; add wine. Cook until reduced by 1/3, about 1 minute. Add shrimp and season with salt and pepper; cook until opaque throughout, 1 to 2 minutes. Remove skillet from heat; swirl in lemon juice and remaining butter. Add pasta and toss to combine. Serve topped with parsley.