Wednesday, February 11, 2009

Farfalle with Garlic Butter Shrimps & Pancetta

Farfalle with Garlic Butter Shrimp & Pancetta
Adapted from Delicious - Australia

Prep/Cook time: 15-20 minutes

Serves 3-4

1 box (10oz/300g) whole wheat Farfalle (or whatever your short favorite is)
2oz/60g unsalted butter, softened
2 large cloves garlic, minced
Juice of half lemon
¼ cup fresh basil, chopped (plus some extra for garnish)
1 tbsp extra virgin olive oil
3oz/85g pancetta, roughly chopped
1lb/500g shrimp, roughly chopped (I used large shrimp, just because that’s what I always have in my freezer. For this recipe…size really doesn’t matter. It’s all about the flavor, so choose your favorite)

1. Cook the pasta in salted water in a large Dutch oven.

2. In the meantime, mash the butter, basil, lemon juice and garlic in a small bowl and set aside.

3. Heat 1 tbsp olive oil in a large skillet and add the pancetta. Cook until crispy over medium high heat (3-4 minutes). Remove pancetta from the pan with a slotted spoon and set aside. Do not toss the pancetta drippings left in the skillet.

4. To the pancetta drippings, add half the garlic butter mixture. Once the butter is melted, add the shrimp and sauté until pink (usually 2-3 minutes should do the trick). Note: this step should be done when the pasta is almost done so that neither the pasta or the shrimp are overcooked.

5. Drain the pasta and add it to the shrimp. Add the pancetta and the rest of the garlic butter. Toss and serve garnished with extra basil.

This dish is very flavorful - frankly one of my all-time favorite, so I don't like to serve it with anything that might detract from it or fight for center stage. A simple salad with oil and a touch of champagne vinegar or lemon juice is all you need.


Sarah said...

Yikes! My mouth is watering. I'm drroling everywhere. This is totally my kind of dish!


Libby said...

Butterfly shrimp with butterfly pasta...perfect! I'm so drooling right now, because I can no longer let shellfish in my house because of my son's food allergies, and oh do I miss it!

Ruth Daniels said...

I can never eat too much shrimp.
Libby, my daughter has a different shrimp issue... she decided to keep a kosher home (almost kosher anyway - no mixing milk & meat, and now shellfish or pork) so whenever she & her family come to our place, guess what has to be on the menu!