Shrimp and Pancetta Pasta
Recipe Type: Main, Pasta
Cuisine: Italian
Bring everyone together this holiday season with a hearty pancetta and shrimp pasta. Finish the Italian meal with a soft orange and chocolate olive oil cake.
  • 1lbs Colavita spaghetti
  • 4 oz pancetta, cut in small cubes
  • 1 lbs shrimp, peeled and deveined
  • ½ medium red onion, diced
  • 2 cloves garlic, finely diced
  • 1 cup chopped asparagus (may substitute with sweet peas)
  • ⅓ cup chopped Colavita artichoke hearts
  • 1 26oz jar Colavita tomato basil sauce
  1. Bring a large pot of water to a boil and add salt. Add the spaghetti and cook for about 8 - 10 minutes, or until cooked. Drain and rinse. Lightly coat the spaghetti with about 2 tablespoons of extra virgin olive oil.
  2. In a large skillet, cook the pancetta over medium high heat until the fat is rendered and the pancetta is crispy. Remove and set aside. Leave the fat in the skillet.
  3. Cook the shrimp in the skillet with the pancetta fat. Cook for about 2 minutes on each side. Take out and set aside with the pancetta.
  4. Add a tablespoon of extra virgin olive oil to the skillet and cook the onion and garlic until the onion is translucent. Add the asparagus and artichoke hearts and cook for about 4 - 5 minutes. Add the pancetta and shrimp back to the skillet and cook until heated through.
  5. In a large pot (I used the one I cooked the spaghetti in), add the tomato basil sauce and cook until it is heated through. Add in the shrimp mixture into the pasta sauce. Serve with the spaghetti.
Recipe by Honest Cooking at