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Orecchiette with Shrimp, Pancetta and Fresno Chiles



Rate this recipe 5/5 (2 Votes)


  • 1 pound orecchiette
  • 4 tablespoons extra-virgin olive oil
  • 8 ounces pancetta, cut into medium dice
  • 8 ounces large shrimp, peeled, deveined, tails removed, sliced lengthwise
  • 2 cloves garlic, thinly sliced
  • 1/2 teaspoon red pepper flakes
  • 2 small Fresno chile peppers, seeded and sliced into very thin rings
  • 1/2 cup freshly grated pecorino romano 1/2 cup roughly chopped fresh green or purple basil leaves
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Preparation time 15mins
Cooking time 35mins
Adapted from


Step 1

Bring a large pot of salted water to a boil. When the water is thoroughly boiling, add the pasta and cook according to the package directions until al dente.

In a large skillet or shallow Dutch oven over medium-low heat, heat 1 tablespoon olive oil and cook the pancetta to render the fat and crisp it, about 8 minutes. Remove to a paper towel-lined plate to drain. Pour off and discard all but 1 tablespoon fat from the skillet. Raise the heat to medium and add 1 tablespoon olive oil. When the oil is hot, add the shrimp, garlic and red pepper flakes. Stir quickly and often so the garlic does not burn, 2 minutes at the most; the shrimp should be slightly undercooked.

Remove the shrimp to a warm bowl. Move the skillet off the heat. Drain the pasta, reserving about 1/2 cup pasta water. Add the hot pasta to the skillet or Dutch oven and return to medium heat. Add the pancetta, shrimp and reserved pasta water. Drizzle with the remaining 2 tablespoons olive oil. Toss and stir until the juices are combined and the shrimp is cooked through, about 3 minutes. Remove from the heat and add the chile peppers, cheese and basil. Do not stir. Serve immediately, family-style.

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