Pancetta Shrimp And Pesto Penne Recipe

Name: Pancetta Shrimp And Pesto Penne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large shrimp, peeled and deveined (tails left on); 1 lemon (you'll need half the juice of the lemon, plus 2 teaspoons grated lemon peel); salt & freshly ground black pepper; 8 sage leaves; 8 slices pancetta; 1/2 cup extra virgin olive oil, plus more for drizzling; 1 lb penne pasta; 1 cup fresh basil leaf, packed; 1/4 cup fresh mint leaves, packed; 1/4 cup flat leaf parsley, chopped; 1/4 cup fresh tarragon leaves, packed; 1/4 cup pine nuts, toasted; 1/2 cup parmigiano-reggiano cheese, freshly grated; 1 cup frozen peas, thawed

Servings: persons

8 large shrimp, peeled and deveined (tails left on)
1 lemon (you'll need half the juice of the lemon, plus 2 teaspoons grated lemon peel)
salt & freshly ground black pepper
8 sage leaves
8 slices pancetta
1/2 cup extra virgin olive oil, plus more for drizzling
1 lb penne pasta
1 cup fresh basil leaf, packed
1/4 cup fresh mint leaves, packed
1/4 cup flat leaf parsley, chopped
1/4 cup fresh tarragon leaves, packed
1/4 cup pine nuts, toasted
1/2 cup parmigiano-reggiano cheese, freshly grated
1 cup frozen peas, thawed

1
Preheat an outdoor grill or grill pan to medium-high. Toss the shrimp with the lemon juice; season with salt and pepper. Place one sage leaf in each shrimp cavity, where it was deveined, then wrap a slice of pancetta around the shrimp; secure with a toothpick. Drizzle with some olive oil and set aside.
2
Bring a large pot of water to a boil, and cook the penne according to package directions. Drain.
3
While pasta cooks, in a food processor pulse the 2 whole garlic cloves, lemon peel, basil, mint, parsley, tarragon, and pine nuts. Pour in the 1/2 cup olive oil in a steady stream.
4
Transfer the food processor mixture to a serving dish; stir in the cheese. Season to taste with salt and pepper. Add peas and pasta and toss to combine.
5
Grill the shrimp until pink, about 4 minutes on each side. Serve 2 shrimp on each plate with some pesto penne.

1116

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 large shrimp, peeled and deveined (tails left on), 1 lemon (you'll need half the juice of the lemon, plus 2 teaspoons grated lemon peel), salt & freshly ground black pepper, 8 sage leaves, and more.

Yes, Pancetta Shrimp And Pesto Penne falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pancetta Shrimp And Pesto Penne

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