linguine with shrimp, caramelized onions, pancetta and peas

By barbell

Ingredients

• 2 oz thinly sliced pancetts, cut into 1-2 inch long,thin strips
• 1 tbsp evoo
• 1/2 medium onion, thinly sliced
• 1/2 lb large shrimp, peeled, deveined and cut in half lengthwise
• 1/2 lb dried linguine
• 2/3 cup frozen peas
• freshly ground pepper

Preparation

Step 1

bring a large pot of water to a boil over high heat
meanwhile, combine the pancetta and oil in a 12 inch non stick skillet. cook, stirring, over medium heat until the pancetta is just turning a golden, 4 minutes. add the onion and cook stirring oftern, until golden brown, 5-8 minutes. add the shrimp and cook, stirring, until pink and opaque, 1-2 minutes. set aside off the heat.
cook the linguine in the boiling water according to the package directions until al dente, adding the peas in the last minute or 2 of cooking. reserve about 1/2 cup of the cooking water and then drain the pasta and peas.
eturn the skillet to low heat, add pasta, peas and 1/4 cup of cooking water. toss, adding more water if the pasta seems dry. season to taste with salt and pepper and serve