Combining the deep and complex flavors of shrimp, garlic and pancetta, this relatively simple dish is best served over capellini and accompanied by an authentic bruschettta.
A note about ingredients, seasoning and cookware:
Ingredients
For those who take cooking seriously, it goes without saying that quality ingredients are important. Fresh and unprocessed is always better, and that is especially true in regard to shrimp.
Previously frozen shrimp often contains disinfectant and preservative agents such as sodium metabisulfite which are bad for your health and negatively affect flavor. I made this dish because our local Central Market is running a special on u10/15 ct fresh Gulf shrimp at $9.99 lb. Since that's unlikely to be the case everywhere, please endeavor to find the freshest, least processed shrimp available.
Likewise, pancetta is crucial to the flavor of this dish and choosing a quality product will improve your result. Since so little is used, it's worth going for the best and eschewing pre-packaged cuts.
This dish calls for a very small amount of oregano and black pepper and a single bay leaf. More isn't better here. Also, let the shrimp stock, butter and pancetta take care of the salt and resist the urge to add more.
Pasta
As for the pasta, please use the best you can find. Fresh is great but there are many authentic dried pastas available that are just as good and in some cases better than fresh. Whatever you choose, since you are cooking a very thin variety, please err on the side of al dente and do not overcook. Mushy pasta is a crime. Please don't be a criminal cook.
Cookware
I am fortune to have a set of extremely heavy, custom made cast iron cookware. Since not everyone has that luxury, please use the heaviest gauge pan available to sear the shrimp, and avoid coated pans. You want the shrimp to sear into the surface and begin to caramelize as deglazing the pan adds a crucial flavor profile to this dish.
Wine
Speaking of deglazing, the wine you cook with matters and I reccommend for this dish it also be the wine you pair with at the table. My reccomendation is Falanghina "Campi Flegrei", Cantine Farro, but any dry, white wine of your choice will do.
Ingredients:
- 2lbs fresh shrimp, preferably heads on but definitely unshelled
- 8 slices of quality pancetta (sliced thin on 1 1/2)
- One large red shallot, sliced thin
- 10 cloves of fresh garlic, sliced thin
- A palm-full of diced red onion
- Juice of half a lemon
- One large bay leaf
- Pinch of fresh oregano, bruised and chopped
- Couple turns of fresh ground pepper
- 1c of dry white wine
- Quality olive oil
- Fresh chive for garnish
- Stick of salted butter
Ceiling Cat made shrimp with heads and shells not to annoy you but to provide deep flavoring to your prepared dishes.
Finding fresh shrimp with heads on isn't always possible, but if you have an Asian market nearby that may be your easiest resource.
Shell and de-vein then refrigerate shrimp and toss the shells into a heavy skillet with hot olive oil. Fry for a minute then add a cup and a half of water.
Turn the heat to low and let simmer for 15 min or so, taking care not to reduce too much. Be sure to strain through cheesecloth and squeeze out any remaining juices.
This step is often overlooked and it isn't really adding any extra time to your meal. Set this up while you chop and cut onion and garlic and you will never regret it.
At this point you should also have water set to boil for your pasta.
While your shells reduce, heat a heavy skillet with a bit of oil until very hot. Toss in diced pancetta and stir until the fat begins to render. Add shallot, onion and garlic and cook until the pancetta begins to brown. DO NOT allow garlic to brown or your sauce will be bitter.
When the pancetta begins to brown at the edges, add your shell/head stock and reduce heat to a simmer. Add bay leaf and oregano and a couple turns from the pepper mill. Stir occasionally and check the heat, taking care not to reduce the volume significantly. Add your stick of butter to melt.
On another heavy skillet (I have a lot of heavy skillets) heat some oil up nice and hot then sear those shrimp! Please resist the urge to flip and turn repeatedly. You want to cook these ONCE on each side for a combined total of ~ 4 min in order to a) not overcook and b) attain the beginnings of caramelization on the surface.
Also, 2 lbs of shrimp aren't going to fit in one batch, because if you crowd them you will lose your temp and won't get browning. Shrimp should not touch one another in your pan!
If you looked closely at my shrimp in person (hard to tell in the pic) you would see that the inside where the vein was is not cooked through. This is desirable, to have both sides cooked but the middle not. You will finish the cooking process in the sauce as you see in the next image.
Add your first batch of shrimp to the sauce along with lemon juice and set your second batch of shrimp to sear. Now is the time to have your wine ready to deglaze the shrimp pan as soon as your second batch is finished.
At this point your meal is almost ready. Since you are a savvy cook, your table is set, your people are on call to take their seats, and your bruschetta is in the oven and close to finished. Add your pasta to salted, boiling water and pay attention to the time! Do. Not. Overcook.
As soon as the second batch of shrimp is done on both sides and still uncooked in the center, add them to the pot, deglaze the pan and add that into the mix. The remaining shrimp will finish between now and the plate.
As soon as your pasta is al dente strain and return to the pot, giving a light coat of BUTTER (maybe a third of a stick for a pound of pasta) so it doesn't stick. While some prefer to use oil for this purpose, I find butter is more congruent with this dish.
Portion and serve immediately with bruschetta and wine. A small green salad with vinaigrette can never hurt as an accompaniment. Enjoy with friends, family or all by your lonesome.
I do hope you enjoy this recipe. Please feel free to share and I will be happy to respond to questions in comments. Please look for my next food diary coming later this week
Stewed Okra for the Soul.
That link doesn't work yet but will once published. I put it here for future ease of reference.
Hope you had a great weekend, and have a wonderful coming week.
- bastrop