• Rosangela Atte

Pennette With Shrimp, Brussel Sprouts, And Crispy Pancetta

Updated: Dec 5, 2021

INGREDIENTS for 3-4 people

🦐500g fresh or frozen wild shrimp

🦐300g brussel sprouts

🦐100 g pancetta

🦐2 diced roma tomatoes

🦐250 g pennette

🦐 2Tbsp EVOO

🦐1 minced garlic clove

🦐Salt to taste

🦐Thyme

🦐Chili pepper flakes(optional)

🦐Pecorino Romano


METHOD

Place a pot of water on the stove for your pasta.

Shell and devein shrimp.

Drizzle shrimp with some EVOO, a sprinkle of salt and chili pepper flakes.

Seare it in a very hot pan for 30 seconds on each side, depending on the size of the shrimp.

You want the shrimp a little raw in the middle so it doesn't overcook when you toss it with the rest of the ingredients. When water boils, add your pasta and cook aldente.

Slice and dice the pancetta and cook on medium high until crispy, and fat is rendered. Take the pancetta out of the pan, discard the fat except for a couple of table spoons which you'll use to char the brussel sprouts in.

Set the shrimp aside and clean and slice the brussel sprouts.

Cook brussel sprouts in the reserved pancetta fat. Add salt and garlic, cook until charred and slightly tender and add tomatoes.

Cook for a couple of minutes, add chili pepper and then the shrimp.

Taste for seasoning and adjust.

Add the aldente pasta and toss for a couple of minutes. Done!

Serve with Pecorino Romano and don't forget to top it with that beautiful crispy pancetta! Buon Appetito Amici!

Watch how to video here

https://www.instagram.com/tv/CUinC5iJZcw/?utm_medium=copy_link


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