Best 8 Linguine With Shrimp And Pancetta Recipes

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Indulge in a delightful culinary journey with our Linguine with Shrimp and Pancetta, a tantalizing pasta dish that bursts with flavor. This seafood and meat combination is sure to satisfy your taste buds. Pancetta, a cured pork belly, adds a smoky, salty richness to the dish, while succulent shrimp provide a tender, briny contrast. Linguine, a long, flat pasta, serves as the perfect canvas for this savory sauce, soaking up all the delicious flavors. Elevate your pasta night with this exquisite recipe that combines the best of land and sea. Don't forget to check out our other equally enticing recipes, including a hearty shrimp scampi with a velvety sauce, a classic spaghetti and meatballs that exudes Italian comfort food, a creamy and cheesy baked pasta that is perfect for a cozy family dinner, and a flavorful shrimp stir-fry that is sure to become a weeknight favorite.

Check out the recipes below so you can choose the best recipe for yourself!

LINGUINI WITH SHRIMP



Linguini with Shrimp image

Provided by Ellie Krieger

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

3/4 pound linguini
2 tablespoons olive oil
2 garlic cloves, minced
1 pound large shrimp, peeled and deveined
1/3 cup freshly squeezed lemon juice
1/2 cup white wine
1 bunch asparagus stalks, trimmed
Salt and freshly ground black pepper
1 cup freshly chopped flat-leaf parsley
1 container cherry tomatoes, halved

Steps:

  • Bring a large pot of water to a boil. Add the linguini and cook according to the directions on the box. Drain, reserving 1 cup of the cooking water.
  • Meanwhile, heat the olive oil in a large skillet over a medium-high flame. Add the garlic and saute for 1 minute. Add the shrimp and cook for 3 to 4 minutes, until the shrimp turn pink. Remove the shrimp from the pan and set aside. Add the lemon juice, white wine, and the reserved cup water to the skillet. Let simmer until the liquid is reduced by about half. Salt and saute the asparagus. Cut into 1-inch pieces. Return the shrimp to the pan and stir in the parsley. Add the drained linguini to the shrimp mixture, tossing to combine. Add asparagus and tomatoes. Season with salt and pepper, to taste.

Nutrition Facts : Calories 523 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 143 milligrams, Sodium 776 milligrams, Carbohydrate 72 grams, Fiber 5 grams, Protein 29 grams, Sugar 7 grams

ORECCHIETTE WITH SHRIMP, PANCETTA AND FRESNO CHILES



Orecchiette with Shrimp, Pancetta and Fresno Chiles image

"Orecchiette is almost a forgotten pasta. I love these 'little ears.'"

Provided by Geoffrey Zakarian

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 9

Kosher salt
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

Steps:

  • 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.

SHRIMP LINGUINE



Shrimp Linguine image

This Shrimp Linguine a is a delicious & simple meal you can have again and again. Garlicky, buttery, and zesty, this dish is so tasty!

Provided by Dina

Categories     Main Course

Time 20m

Number Of Ingredients 9

2 tablespoons olive oil
6 tablespoons unsalted butter
2 lb large shrimp (peeled and deveined)
6 garlic cloves (minced)
1/4 cup fresh lemon juice
1/2 teaspoon salt (or to taste)
1/8 teaspoon black pepper
1 lb linguine pasta
1/4 cup fresh parsley (chopped)

Steps:

  • Begin by adding 1 pound of linguine pasta to a pot of salted boiling water. Cook al dente.
  • In the meantime, add 2 tablespoons of olive oil and 6 tablespoons of unsalted butter to a large pan. Bring the heat to medium-high.
  • Once you hear the butter sizzle, add 6 finely minced garlic cloves. Quickly stir for about 10-15 seconds.
  • Pick the heat up to high and add 2 pounds of large raw shrimp that have been peeled and deveined.
  • Mix the shrimp around for about 5-6 minutes or until they are fully cooked through. Season with 1/2 teaspoon salt and 1/8 teaspoon black pepper.
  • Then pour in 1/4 cup of fresh lemon juice. Stir for about 1 minute.
  • Drain your cooked pasta and add it to the pan. Turn the heat off and add 1/4 cup of freshly chopped parsley on top.

Nutrition Facts : Calories 581 kcal, Carbohydrate 58 g, Protein 41 g, Fat 19 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 411 mg, Sodium 1377 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

ORECCHIETTE WITH SHRIMP, PANCETTA AND FRESNO CHILES



Orecchiette with Shrimp, Pancetta and Fresno Chiles image

Provided by Geoffrey Zakarian

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 12

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

Steps:

  • 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.
  • Meanwhile, in a large skillet or shallow Dutch oven over medium-low heat, melt 1 tablespoon of the butter 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 the olive oil. When the oil is hot, add the garlic and red pepper flakes. Stir quickly and often so the garlic does not burn, 2 minutes at the most. Stir in the shrimp and continue to cook until just barely pink, another 2 to 3 minutes. Add the Fresno chiles, half of the lemon zest and the pancetta. The shrimp should be slightly undercooked.
  • Drain the pasta directly into the skillet and stir everything together, letting the shrimp finish cooking and the pasta absorb some of the sauce. Add the remaining zest, 1 tablespoon butter and a drizzle of olive oil. Remove from heat and add the cheese and basil. Do not stir. Serve immediately, family-style.

LINGUINE PASTA WITH SHRIMP AND TOMATOES



Linguine Pasta with Shrimp and Tomatoes image

When your homegrown tomatoes are ripe, this is a perfect recipe to use lots of them and have a mouthwatering meal. Canned tomatoes can also be used.

Provided by Cindy in Pensacola

Categories     Main Dish Recipes     Pasta     Shrimp

Time 55m

Yield 6

Number Of Ingredients 10

2 tablespoons olive oil
3 cloves garlic, minced
4 cups diced tomatoes
1 cup dry white wine
2 tablespoons butter
salt and black pepper to taste
1 (16 ounce) package linguine pasta
1 pound peeled and deveined medium shrimp
1 teaspoon Cajun seasoning
2 tablespoons olive oil

Steps:

  • Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in the garlic; cook 2 minutes. Add the tomatoes, and wine. Bring to a simmer and cook 30 minutes, stirring frequently. Once the tomatoes have simmered into a sauce, stir in the butter and season with salt and pepper.
  • Fill a large pot with lightly-salted water; bring to a rolling boil; stir in the linguine and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  • Season the shrimp with the Cajun seasoning, salt, and pepper. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Stir in the shrimp and cook until pink on the outside and no longer translucent in the center, about 5 minutes. Stir the shrimp into the pasta sauce, then stir the sauce into the linguine to serve.

Nutrition Facts : Calories 520.3 calories, Carbohydrate 61.5 g, Cholesterol 125.2 mg, Fat 16.1 g, Fiber 4 g, Protein 26.6 g, SaturatedFat 4.3 g, Sodium 230.6 mg, Sugar 6.1 g

GARLIC SHRIMP LINGUINE



Garlic Shrimp Linguine image

A dazzlingly simple and delicious recipe. This is an elegant dish to serve drop-in dinner guests.

Provided by STACEYO

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Shrimp     100+ Shrimp Scampi Recipes

Time 30m

Yield 8

Number Of Ingredients 8

1 pound uncooked linguine
1 tablespoon butter
3 tablespoons white wine
2 teaspoons grated Parmesan cheese
3 cloves garlic, minced
1 teaspoon chopped fresh parsley
1 pinch salt and pepper to taste
1 pound medium shrimp, peeled and deveined

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a medium saucepan, melt butter over medium low heat; add wine, cheese, garlic, parsley and salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently.
  • Increase heat to medium high and add shrimp to saucepan; cook for about 3 to 4 minutes or until shrimp begins to turn pink. Do not overcook.
  • Divide pasta into portions and spoon sauce on top; garnish with Parmesan cheese and fresh parsley, if desired.

Nutrition Facts : Calories 286.6 calories, Carbohydrate 42.3 g, Cholesterol 77.3 mg, Fat 4.9 g, Fiber 2 g, Protein 17.6 g, SaturatedFat 1.7 g, Sodium 126.3 mg, Sugar 2 g

LINGUINE WITH GARLIC OIL AND PANCETTA



Linguine with Garlic Oil and Pancetta image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 4

2 tablespoons garlic-infused olive oil
8 ounces pancetta
8 ounces linguine
Parsley leaves, optional

Steps:

  • Preheat the oven to 500 degrees F.
  • Fill a large saucepan with water and bring to a boil. While it's heating up, put the garlic olive oil in an ovenproof dish; I use an enamel Le Creuset one, measuring 12 by 8-inches. Remove the rind from pancetta and put it in the dish (to render down: you want as much bacony juices as possible), then dice the rest of the pancetta and add these cubes to the oil, smooshing them about with your fingers to make sure they're equally, if lightly, coated. When the water's boiling, put the dish of garlic-oiled pancetta in the oven, then salt the boiling water and add the linguine; these should need about 10 minutes to cook. When the pasta's ready, drain it, reserving a scant cupful of the cooking water and take the pancetta dish out of the oven. Tip the drained linguine into the dish and toss well, adding some of the pasta, cooking water, drop by cautious drop, for lubrication as you need it.
  • And that's it: I like this without Parmesan, but a sprinkling of roughly scissored parsley, should you feel inclined, is always a good idea.

LINGUINE WITH SHRIMP AND PANCETTA



Linguine With Shrimp and Pancetta image

The original recipe I followed was an Emeril's recipe. I have tweaked the recipe to my husband and my taste, so now it is a little different than the original recipe. It is so simple, easy yet has a robust of flavors. It always pleases! All guest I have served this recipe to have loved it.

Provided by Expat in Holland

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb linguine, pasta- preferable dececco brand
1/4 cup olive oil
6 ounces pancetta, chopped
3 shallots, peeled thinly sliced
2 garlic cloves, minced
1/2 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 1/2 lbs large shrimp, peeled, deveined
1/4 cup chopped fresh parsley leaves
3/4 cup parmesan cheese, -shredded
garnish with extra chopped parsley

Steps:

  • In a large pot of salted water, cook the pasta until just al dente. Drain and return to the pot.
  • Meanwhile, in a large skillet heat the olive oil over medium-high heat.
  • Add the pancetta and cook until golden brown, 5 minutes. Remove and set aside.
  • In same skillet add the shallots and cook, stirring, for 1 minute. Add the garlic and cook, stirring, for 30 seconds.
  • Add the wine, salt, red pepper, lemon juice, lemon zest, pancetta and shrimp. Bring mixture to a boil and cook about 4 to 5 minutes. Stir frequently. Shrimp should become pink and cooked through. DO NOT OVER COOK.
  • Add the parsley and stir to combine.
  • In a large bowl, combine pasta with shrimp mixture. Toss well to combine.
  • Add parmesan and toss well to thoroughly combine. Let set for 3 minutes until pasta absorbs all the liquid.
  • Garnish with parsley and serve immediately.

Tips:

  • Use the best quality ingredients you can find. Fresh seafood and vegetables will make a big difference in the flavor of the dish.
  • Don't overcook the shrimp. They should be cooked just until they turn pink and opaque.
  • If you can't find pancetta, you can substitute bacon or prosciutto.
  • Add a squeeze of lemon juice at the end of cooking to brighten up the flavors.
  • Serve the linguine with a sprinkle of chopped parsley or basil.

Conclusion:

This linguine with shrimp and pancetta is a delicious and easy-to-make seafood dish. It's perfect for a quick weeknight meal or a special occasion. The combination of shrimp, pancetta, and vegetables is flavorful and satisfying. The lemon juice and parsley add a brightness and freshness that make the dish even more enjoyable. Give this recipe a try and you won't be disappointed.

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