Tagliatelle with Pancetta, Shrimp, and Roasted Tomatoes

 

Makes 4 servings

• 60 ml olive oil
• 120 gr pancetta, cut into small dice
• 15 ml chopped garlic
• 12 large shrimp, cleaned and butterflied
• 5 ml chile flakes
• Salt and freshly ground black pepper
• 4 roasted tomatoes, peeled, seeded, and cut into large chunks
• 400 gr tagliatelle
• 30 ml freshly grated Parmesan cheese
• 30 ml coarsely chopped basil

1. Heat a large sauté pan over medium-high heat and add the olive oil ; when the oil is hot, add the pancetta and sauté until crispy and nice and brown.
2. Add the garlic and cook, stirring , or 30 seconds to 1 minute, until fragrant ; stir in the shrimp, chile flakes, and salt and pepper, and continue to cook until the shrimp are pink and cooked through, about 5 minutes.
3. Add the tomatoes and simmer slowly for 5 minutes.
4. Bring a large pot of salted water to a boil and add the pasta ; cook until slightly al dente.
5. When the pasta is cooked, drain well, add to the pan with the shrimp, toss well, and garnish with the grated Parmesan cheese and chopped basil.
6. Serve immediately.

BON APPÉTIT