Linguine with Shrimp and Pancetta
Elevate your weeknight dinner routine with this decadent Linguine with Shrimp and Pancetta recipe! Tender linguine is tossed in a luxurious Parmesan cream sauce, studded with crispy pancetta and succulent, perfectly seared shrimp. A splash of dry white wine and a hint of lemon zest bring brightness to the dish, while garlic and red pepper flakes (optional) add layers of flavor and a subtle kick. This restaurant-quality pasta comes together in just 40 minutes, making it a show-stopping choice for both busy weeknights and special occasions. Serve hot with a sprinkle of fresh parsley and extra Parmesan for an irresistible meal that will have everyone asking for seconds. Perfect for lovers of creamy pasta recipes, seafood, and Italian-inspired comfort food!
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Recipe Information
Ingredients
- 12 oz linguine
- 1 lb shrimp (peeled and deveined)
- 4 oz pancetta (diced)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic (minced)
- 1 cup dry white wine
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp fresh parsley (chopped)
- 1 tsp lemon zest
- 0.5 tsp salt
- 0.25 tsp ground black pepper
- 0.25 tsp red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
While the pasta cooks, heat a large skillet over medium heat. Add the diced pancetta and cook for 4-5 minutes, stirring occasionally, until crisp. Remove the pancetta with a slotted spoon and set aside on a plate lined with paper towels.
In the same skillet, add the olive oil and 1 tablespoon of butter. Once hot, add the shrimp in a single layer. Season with salt, pepper, and red pepper flakes (if using). Cook for 1-2 minutes per side, or until the shrimp are opaque and pink. Remove the shrimp and set aside.
Reduce the heat to medium-low. Add the remaining tablespoon of butter to the skillet and melt. Stir in the minced garlic and cook for 30-60 seconds, or until fragrant.
Pour in the white wine and bring to a simmer, scraping the bottom of the pan to deglaze. Allow the liquid to reduce by half, about 3-4 minutes.
Reduce the heat to low and stir in the heavy cream. Let the sauce gently simmer for 2-3 minutes, stirring occasionally, until it starts to thicken.
Add the grated Parmesan cheese to the sauce, stirring until melted and smooth. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
Stir the pancetta, shrimp, lemon zest, and chopped parsley into the sauce. Add the drained linguine and toss to coat evenly.
Taste and adjust the seasoning with additional salt or pepper, if needed.
Serve the linguine hot, garnished with extra Parmesan cheese and parsley, if desired. Enjoy!
Nutrition Facts
Calories |
792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 337 mg | 112% | |
| Sodium | 1232 mg | 54% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.5 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 285 mg | 22% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 503 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
