Pasta with shrimp is common enough, but adding pancetta changes the whole character of the dish. The fat that renders from the pancetta becomes the cooking medium for the shrimp, layering in a savory, slightly smoky base that a plain olive oil saute can’t replicate. This is a pasta you make when you want something that reads as celebratory without requiring all-day effort, fitting for a holiday dinner or an enhanced weeknight when you want something that feels special. I keep making this one on Friday nights.
Chopped artichoke hearts and asparagus add texture and a slight bitterness that balances the richness of the pancetta and the sweetness of the shrimp. A tomato basil sauce pulls everything into a coherent whole without requiring a homemade sauce from scratch. Coat the drained spaghetti with olive oil before combining so it doesn’t clump while you finish the sauce. This reheats reasonably well, though the shrimp are best eaten fresh off the stove.
Cook the Spaghetti and Render the Pancetta Until Crispy
Bring a large pot of salted water to a boil and cook the spaghetti for 8 to 10 minutes until cooked through. Drain, rinse, and toss with 2 tablespoons of extra virgin olive oil to prevent sticking, then set aside. In a large skillet, cook the pancetta cubes over medium-high heat until the fat is rendered and the pancetta is crispy. Remove and set aside, leaving the rendered fat in the pan.
Cook the Shrimp in the Pancetta Fat, Then Saute the Onion, Asparagus, and Artichoke Hearts
Cook the peeled and deveined shrimp in the pancetta fat for about 2 minutes per side, then remove and set aside with the pancetta. Add a tablespoon of olive oil to the skillet and cook the diced red onion and garlic until the onion is translucent. Add the chopped asparagus and artichoke hearts and cook for 4 to 5 minutes. Return the pancetta and shrimp to the skillet and cook until heated through.
Heat the Tomato Basil Sauce and Combine Everything with the Spaghetti
In the same pot used for the pasta, pour in the jar of tomato basil sauce and heat over medium heat until warmed through. Stir the shrimp and pancetta mixture into the sauce. Divide the spaghetti among bowls or plates and spoon the sauce over the top, making sure each serving has an even distribution of shrimp, pancetta, asparagus, and artichoke hearts.
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Shrimp and Pancetta Pasta
- Total Time: 40 minutes
- Yield: Serves 4
Description
Crisped cubed pancetta and sauteed shrimp with asparagus and artichoke hearts in a tomato basil sauce, tossed with spaghetti.
Ingredients
- 1 lbs Colavita spaghetti
- 4 oz pancetta, cut in small cubes
- 1 lbs shrimp, peeled and deveined
- 1/2 medium red onion, diced
- 2 cloves garlic, finely diced
- 1 cup chopped asparagus (may substitute with sweet peas)
- 1/3 cup chopped Colavita artichoke hearts
- 1 26oz jar Colavita tomato basil sauce
- 2 tablespoons extra virgin olive oil
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- Render the pancetta slowly until crisp before adding the shrimp — the fat it leaves behind is the base of the dish’s flavor.
- Coat the drained spaghetti in olive oil before combining it with the sauce so it doesn’t clump while you finish cooking.
- This reheats reasonably well, but the shrimp are best eaten fresh off the stove — they toughen with a second reheat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 8
- Sodium: 1200
- Fat: 20
- Carbohydrates: 75
- Fiber: 5
- Protein: 35
Frequently Asked Questions
Can I substitute the asparagus with another vegetable?
The recipe itself suggests sweet peas as a substitute for the asparagus. Zucchini or green beans also work and will cook in a similar time frame. Cut whichever vegetable you choose into bite-sized pieces so they integrate well into the sauce and cook through in the 4 to 5 minute window.
Can I use bacon instead of pancetta?
Yes, bacon is a reasonable substitute for pancetta, though it has a smokier and sometimes sweeter flavor depending on the cure. Cut the bacon into small cubes and render it in the same way as the pancetta. The rendered bacon fat can be used to cook the shrimp just as the pancetta fat would be.
Is it necessary to rinse the spaghetti after draining?
Rinsing cooked pasta is generally discouraged in Italian cooking because it removes the surface starch that helps sauce adhere. In this recipe, the pasta is coated with olive oil after rinsing to prevent it from clumping while you finish the sauce, which is a practical approach for a recipe where the pasta and sauce are assembled separately rather than finished together in the pan.
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