Pasta with Pancetta, Onion, Shrimp and Lemon Recipe

Name: Pasta with Pancetta, Onion, Shrimp and Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box (16 Oz. Box) Linguine Pasta; 2 Tablespoons Olive Oil (Or More To Coat The Pan); 1/2 whole Red Onion, Diced; 1 package (6 Oz. Package) Pancetta, Chopped Up; 5 whole Lemons, Divided; 2 whole Garlic Cloves; 1 pound Shrimp (I Used Cooked Shrimp) (You Could Do 1/2 A Pound, But I Like Me A LOT Of Shrimps); 1/2 teaspoons Red Pepper Flakes; 2 Tablespoons Butter; 1/2 cups Grated Parmesan Cheese; 1/4 cups Chopped Parsley; Garlic Salt, to taste; Salt And Pepper, to taste

Servings: persons

1 box (16 Oz. Box) Linguine Pasta
2 Tablespoons Olive Oil (Or More To Coat The Pan)
1/2 whole Red Onion, Diced
1 package (6 Oz. Package) Pancetta, Chopped Up
5 whole Lemons, Divided
2 whole Garlic Cloves
1 pound Shrimp (I Used Cooked Shrimp) (You Could Do 1/2 A Pound, But I Like Me A LOT Of Shrimps)
1/2 teaspoons Red Pepper Flakes
2 Tablespoons Butter
1/2 cups Grated Parmesan Cheese
1/4 cups Chopped Parsley
Garlic Salt, to taste
Salt And Pepper, to taste

1
Start by boiling a pot of salted water and follow directions on the pasta box on how to cook pasta.
2
Preheat a skillet to medium-medium high heat and coat with olive oil (about 1-2 Tablespoons).
3
Throw in diced onions and pancetta.
4
Cook until onions are translucent and pancetta is a little crispy on the edges.
5
Add about 1/4 teaspoon of salt and pepper and squeeze one lemon over the onions and pancetta.
6
Add garlic and shrimp.
7
Add about 1/2 teaspoon each of salt and pepper and garlic salt.
8
Then squeeze 2-3 lemons over the shrimp, onions, pancetta (I like the lemon flavor a lot, I like a lot of tang; if you dont, maybe use half the lemons that I did).
9
Add red pepper flakes and butter and stir the shrimp.
10
Saute for 5 minutes (I used already-cooked shrimp, so I basically cooked them to warm them through; if you are using raw shrimp, maybe cook 7-9 minutes).
11
Once shrimp has cooked for about 5 minutes, add pasta and squeeze remaining lemons over the pasta.
12
Also add a little more salt, pepper and garlic salt.
13
Add the Parmesan cheese and mix it with the onions, pancetta and shrimp until cheese has melted.
14
Top with chopped parsley.
15
Turn the burner off and pull the skillet off heat.
16
Serve into bowls and top with more grated parmesan if you would like.
17
Enjoy!

497

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 box (16 Oz. Box) Linguine Pasta, 2 Tablespoons Olive Oil (Or More To Coat The Pan), 1/2 whole Red Onion, Diced, 1 package (6 Oz. Package) Pancetta, Chopped Up, and more.

Yes, Pasta with Pancetta, Onion, Shrimp and Lemon 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.

That's it — enjoy your meal!

Pasta with Pancetta, Onion, Shrimp and Lemon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions