This dish was designed specially for a new client of mine. My boyfriend doesn’t like shrimp so I really leaned in to recipe testing on this one and took full advantage of any opportunity to eat them. This carbonara actually convinced him that shrimp is pretty great! The combination of sweet pancetta, creamy parmesan and fresh herbs is tough to beat.
An amazingly creamy pasta dish made for one of my favorite clients!
-1 package fettuccini
-1 cup cherry tomatoes (halved)
-2 shallots (minced)
-2 tablespoons fresh basil (chopped roughly)
-6-8 jumbo shrimp (deveined)
-1/4 cup pancetta (diced)
-1/2 cup heavy cream
-1/4 cup freshly grated parmesan
-2 tablespoons butter
-1/4 cup white wine
-1 tablespoon flour
Bring 5 cups of water & 2 tablespoons salt to a simmer for pasta.
In another large saucepan melt butter over medium heat.
Add shrimp to the pan and cook until pink on all sides.
Remove shrimp from the pan and set aside.
Add the pancetta and shallots to the pan and sauté until pancetta is fully cooked.
Sprinkle the flour over the pan and whisk as the flour begins to coat the ingredients and brown.
Deglaze the pan with the white wine, continuing to whisk.
Bring wine to a simmer and reduce by half.
Add heavy cream and whisk over low heat.
Add tomatoes and cook for 1-2 minutes.
At this point, add your pasta to the water and cook as instructed on the packet.
Return your shrimp to a small saucepan to warm if needed.
Turn the heat off on the cream sauce and add parmesan cheese, mixing to melt and combine.
Add pasta and a few tablespoons of hot pasta water to your sauce.
Add fresh basil, mixing pasta with tongs.
Plate your pasta and top with shrimp, more fresh basil and parmesan cheese.