Linguine with Shrimp, Caramelized Onion, Pancetta & Peas

Linguine with Shrimp, Caramelized Onion, Pancetta & Peas
Photo by Scott Phillips


  • Freshly ground black pepper
  • 2 oz. thinly sliced pancetta, cut into 1- to 2-inch-long, thin strips (about ½ cup)
  • Kosher salt
  • ½ lb. large shrimp (31 to 40 per lb.), peeled, deveined, and cut in half lengthwise
  • ½ lb. dried linguine
  • 1 Tbs. extra-virgin olive oil
  • 2/3 cup frozen peas
  • + 1 more ingredients
    • One-half medium onion, thinly sliced

Bring a large pot of well-salted water to a boil over high heat. Meanwhile, combine the pancetta and oil in a 12-inch nonstick skillet. Cook, stirring, over medium heat until the pancetta is just turning golden, 4 minutes. Add the onion and cook, stirring often, until golden brown, 5 to 8 minutes...

View full recipe at Fine Cooking


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