Serves 4 As An Entrée, 8 As A First Course
2 Tablespoons Unsalted Butter
2 Tablespoon XVOO
8 Ounces Pancetta, Diced
1 Cup Thinly Sliced Red Onion
½ Cup White Wine (Chardonnay, Pinot Grigio, Chablis)
6 Ounces Smoked Ham, Thinly Sliced and Cut Into Julienned Strips Crosswise
1 Cup Fresh or Frozen Sweet Peas
½ Teaspoon Freshly Ground Black Pepper
1 Pound Spaghetti, Cooked Al Dente
1 Cup Reserved Pasta Water
1½ Pounds Jumbo Shrimp (U-15 is a good size for this dish), Peeled and Deveined
2 Tablespoons Unsalted Butter
½ Teaspoon Fine Sea Salt
¼ Teaspoon Freshly Ground Black Pepper
1 Tablespoon All-Purpose Flour
Have your pot of salted boiling water ready to cook the pasta. While you are waiting for the water to boil begin the recipe.
In a large sauté pan, over medium heat, melt 2 tablespoons of butter with the olive oil and when the butter begins to sizzle add the Pancetta. Sauté until most of the fat is rendered. Transfer the Pancetta to a paper towel, leaving the drippings in the pan.
Sprinkle the shrimp with salt and pepper. Toss in the flour to lightly coat the shrimp. Sauté the shrimp for a couple of minutes. Turn the shrimp and continue cooking until cooked through. They should be lightly golden on each side. Remove from the pan and set aside. Add the red onion and sauté until onion begins to turn translucent. Deglaze the pan with the white wine and reduce by half.
At this point cook the pasta al dente. Reserve a cup of the pasta water. Drain the pasta.
Add the shrimp, pancetta, ham and peas and cook until just heated Add the freshly ground black pepper.
Add the hot cooked pasta and toss to combine with the sauce. (Never rinse your pasta.) Add 2 Tablespoons of butter and cook the pasta in the sauce for a minute or two to bring it all together. If it seems a little too dry for your liking add a bit of the reserved pasta water.
In individual bowls, plate the pasta and top with 4 or 5 shrimp. Drizzle each with XVOO. Serve immediately.
