Shrimp and Pancetta Pasta

I defrosted some sauce this past week and needed to use it up, but wanted to spice things up a bit. Here's a delicious and quick meal. Make it easy on yourself and buy some already cleaned and devained shrimpies.

Shopping List:

1/2 lb shrimp

1/4 lb pancetta

1/2 onion

2 cloves of garlic

2 cups sauce

1 handful of spagetti or angel hair pasta

1/3 cup white wine

pinch of red pepper flakes

1. Dice the pancetta and onion. Saute until the pancetta is browned and onions are carmelized a bit. Chop the garlic and cook for a minute or so. Deglaze the pan with white wine. Cook off the wine for about 2-3 minutes. Add in 2 cups of sauce. I used Gene's famous meat sauce (recipe to follow someday - when I get it)! Add in the shrimp and cook in the sauce until they turn pink and curl up. Don't over cook them. Add a pinch of red pepper flakes and pepper. No need to add salt, the pancetta is salty enough.

2. Here's the easiest way to cook up some pasta! Instead of using a big pot and waiting a while for the water to boil, use a sauce pan. Put the pasta in the pan and fill up with cold water to just above the pasta. Salt the water. Put on the lid and heat on high. The water will boil much quicker and the pasta will be cooked when the water is almost absorbed. I typically cook my pasta about 2 minutes shy of what directions are given so it's aldente. Then finish off the pasta in the sauce itself.

3. Use tongs and add the pasta to the sauce. Add a bit of the starchy water. Cook for a couple of minutes more. This helps to bind the sauce together and stick to the pasta.

Enjoy! And Gene - I will publish your sauce here one day.