Shrimp and Pancetta
10 large shrimp (peel off, deveined)
10 thin slices of pancetta
1/4 box angel hair pasta
1 cup frozen peas
2 Tbsp. garlic infused oil* (I made this when poaching my garlic!)
2 Tbsp. butter
1/2 tsp. red chili flakes
2 cloves of garlic, minced
2 pinches of Parmesan cheese
- Put your pot of water for your pasta on the stove and set it on high. Additionally, get your grill warming up. I use my George Foreman, but an outdoor grill or grill pan work too. Just get the sucker hot at this point.
- While the water is boiling, carefully wrap 1 shrimp in 1 piece of the pancetta. Put in on a skewer, then repeat with the remaining 9.
- In a pan, add the oil, butter, chili flakes, and garlic. Let the butter melt, and the flavors mingle.
- Once the water is boiling, your grill should be hot. Add your shrimp skewers to the grill. Let it cook 3 minutes on each side.
- While the shrimp are cooking, add the angel hair pasta to the pot of water, and cook according to the instructions (it cooks fast, so you should really only be cooking it for 4-5 minutes)
- Halfway through the pasta cooking, add the peas to the pot. You should also be flipping your shrimp if you haven't done so already.
- Drain the pasta and peas. Add the oil and butter mixture to the pasta and peas. Divide the pasta and peas onto two plates. Top with a pinch of Parmesan cheese. Rip the shrimp off the skewers and place 5 shrimp on each plate. Grab a fork, and get your grub on!
* You can use regular oil, but you may want to add two extra cloves of garlic for the extra flavor boost! Or not. Whatever floats your boat.