Seared Shrimp over Tomato Sauce with Pancetta, Orange & Cream
Ingredients:
21-30 shrimp
1 package Pappardelle or Fettuccine
3 tbsp of extra virgin olive oil
4 shallots, minced
4 cloves garlic, minced
1 cup pancetta, cubed or chopped
1 orange peel
1 teaspoon of hot pepper flakes
1/2 cup white wine
3-4 jars of prepared quality marinara sauce or 32 oz. of your favorite personal recipe
salt and pepper to taste
1/2 cup of cream
Preparation:
Heat the oil in a heavy bottom pot. Sweat the shallots, garlic, hot pepper, and pancetta over medium heat until soft. Deglaze with wine for 1-2 minutes and add the tomato sauce while stirring. Cook over low heat stirring frequently until thick. Season with salt and pepper. Cook pasta in salted water while boiling rapidly for 8-10 minutes. Pasta should be al dente. Add cream to sauce and mix well. Sauce should have an orange-pink hue. Add the drained pasta to a saucepan with the sauce and finish cooking the pasta in the sauce for about 1 minute over medium low heat.
For shrimp: Wash and peel, devein and toss with salt and pepper. Sear in hot olive oil over high heat. Finish with 1 tbsp zest of orange. Reserve and place over pasta.
Place the shrimp on top and garnish with leafy Italian parsley.
Serves 4
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