- 6 slices Pancetta
- ½ lb. Angel Hair or Linguini
- 1-2 Tbsp. Mezzetta® Italian Extra Virgin Olive Oil
- 1 shallot, minced
- 1 Tbsp. Mezzetta® Crushed Garlic
- 1lb. shrimp, shelled and deveined
- 1/3 c. white wine
- Pinch chili flake
- Salt and pepper to taste
- 1 jar Mezzetta® Sun Dried Tomato Pesto
- Reserved pasta water to thin sauce
- Chopped parsley and a squeeze of lemon to garnish
Preheat oven to 425 degrees.
Meanwhile, bring a large pot of salted water to a boil to cook the pasta. After pasta is cooked reserve some cooking liquid to thin out the pesto sauce if necessary.
When oven is up to temp, place pancetta slices onto baking sheet and bake about 7-10 minutes or until crispy. Remove from oven and place on a paper towel lined plate to absorb any excess oil. Crumble into pieces when cooled and set aside.
In a skillet over medium heat, heat the olive oil. Add the shallots and sauté for a few minutes until soft. Add the garlic and stir for one minute. Add the peeled and deveined shrimp to the pan with the white wine and sauté for 3-5 minutes until shrimp are cooked through and pink. Add a pinch of chili flake and salt and pepper to taste. Remove from pan and set aside.
Add cooked pasta to pan. Heat with the pesto and some of the reserved pasta water if necessary.
Place hot pasta in bowl, top with garlic shrimp, sprinkle with parsley and add a burst of freshness with some fresh squeezed lemon juice.