Orecchiette with Shrimp Pancetta and Fresno Chiles
Ingredients
- Kosher salt
- 1 pound orecchiette
- 2 tablespoons butter
- 8 ounces pancetta, cut into medium dice
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 2 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes
- 8 ounces large shrimp, peeled and deveined, tails removed, sliced lengthwise
- 2 small Fresno chile peppers, seeded and sliced into very thin rings
- Zest of 1 lemon
- 1/2 cup freshly grated Pecorino Romano
- 1/2 cup roughly chopped fresh basil
Instructions
Orecchiette with Shrimp, Pancetta and Fresno Chiles serves 8 original recipe by Food Network.
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