I think this linguine dish is one of my husband Bill’s favorite meals. It is simple to make and has amazing flavors with surprisingly few ingredients. I found this recipe online in 2010 from the Fine Cooking magazine and have enjoyed making it ever since. The recipe makes two generous servings and it is very easy to double. I make this in a wonderful deep skillet that I purchased online at Sur La Table, although I also love browsing in their store too. It has become my favorite pan! The sides are high so when I make dishes like this, where pasta gets added, it holds everything without overflowing on the stove. I also use this for Beef Rouladen because it holds all of the roulads and I am still able to cover the meat with wine with no spillage.
This original Linguine recipe calls for large shrimp cut in half lengthwise. Sometimes I make this recipe with what I have on hand in the freezer. If I have medium shrimp instead of large, I use them whole. I have even used cooked shrimp and just thawed them, and added them at the end to heat thru since they don’t need to be cooked. This recipe tastes wonderful no matter which size shrimp you use.
I hope you have a wonderful Thanksgiving tomorrow! Sometimes, during Thanksgiving dinner, we have gone around the table and each of us has shared what we have been most grateful for during the past year. It is enjoyable and heartwarming to hear everyones’ answers. Enjoy the day and enjoy this recipe!
- 2 Tablespoons of Kosher salt to season pasta water
- 2 oz. thinly sliced pancetta
- 1 Tablespoon extra virgin olive oil
- ½ medium sweet onion, thinly sliced
- ½ pound shrimp, peeled and deveined (if large cut in half lengthwise)
- ½ pound linguine
- ⅔ cup frozen baby peas
- freshly ground pepper
- Bring a large pot of water to a boil over high heat. When boiling, add salt
- Meanwhile, saute pancetta in the olive oil in a skillet on medium heat, for about 3-4 minutes until its starting to brown
- Add the sliced onions and cook until golden brown, 5-8 minutes
- Add the shrimp and cook until opaque, about 2-3 minutes
- Set the pan aside, off the heat
- Cook the linguine in the boiling salted water until al dente as package directs, adding the peas during the last 2 minutes of cooking
- Reserve about ½ cup of pasta water before draining pasta and peas
- Put the skillet back on low heat and add the drained pasta and peas and about ¼ cup of the reserved pasta water. Toss all together
- Add the other ¼ cup only if the pasta seems dry
- Serve, topping with fresh gound pepper