- 1 lb of shrimp, peeled and deveined
- 4 oz of pancetta, diced
- 1 yellow onion
- 1 bag of baby spinach
- 4 roma tomatoes, diced
- 1 pound angel hair pasta
- 6 cloves of garlic
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1/4 cup heavy whipping cream
- 2 tbsp. unsalted butter
- Olive oil
- 1 teaspoon red pepper flakes, more or less depending on how spicy you like
- Salt and pepper, to taste
Prepare all of your ingredients before you add the pasta to the water – Peel and devein the shrimp. Mince the garlic and parsley, chop the onion, juice and zest the lemon.
In a large sauté on medium heat, add olive oil and pancetta. Sauté for until the pancetta is browned and fat is rendered.
Remove the pancetta from the pan and add the onion in the same pan you cooked the pancetta in. Cook until soft and translucent. Season with black pepper and red pepper. The red pepper will make it spicy so add according to how spicy you’d like the pasta. Then add the garlic and cook until fragrant. Add the spinach and tomatoes and cook until spinach is wilted and cooked down. Add white wine, raise the temperature to high and let the mixture simmer for 2-3 minutes until it slightly reduces. Add butter and chicken broth and let simmer until it slightly reduces. Add cream and let it simmer until a little thickened. Add shrimp and cook, until pink. This won’t take long. Maybe 2 to 3 minutes. Stir in the lemon juice and a tablespoon of lemon zest.
Meanwhile, bring a large pot of water to boil. Add 1-2 tablespoons of salt to the boiling water, then add pasta. Stir the pasta as it cooks to make sure it doesn’t stick together. When you drain the pasta, reserve 1/2 cup of the cooking liquid in a separate bowl/cup to use if the sauce needs thinning.
Toss the cooked pasta in the sauté pan. Add some of the cooking liquid from the pasta if feel you need more of a sauce. Toss with some parmesan or Romano cheese and the parsley and serve.