Pancetta (or bacon)
1 onion
1 cup frozen peas
1/2 pound shrimp
Salt and Pepper
Paprika
Garlic Powder
Cayenne Pepper
Chicken Broth
Ricotta Cheese
1/2 a box of Curly Pasta (Or Penne or Bow Tie)
1 clove garlic
Italian Parsley
2/3 cup parmesan cheese (or pecorino romano)
1 tablespoon butter
Set a pot of water to boil for the pasta.
In a pan, heat olive oil and pancetta or bacon.
Add onions, salt and pepper.
In a bowl or a plastic bag, add paprika, cayenne, salt, pepper and garlic powder. Toss the shrimp in the spices until each shrimp is evenly coated.
Clear a space for the shrimp. Add the shrimp to the pot.
When the shrimp are starting to turn pink and curl, add the frozen peas. This will help them cook slower.
When the pasta water boils, add the pasta and cook according to the directions on the box.
To the shrimp, add 2 cups of chicken broth. Grate a clove of garlic into the pot.
Add 1/2 cup of ricotta cheese to the sauce. Stir to combine.
Add a little more salt and as much pepper as you'd like.
When the pasta is ready, strain it and add to the pot with the shrimp. Stir to coat in the sauce.
Add parmesan and parsley. Stir to combine.
If the pasta is too dry, add one tablespoon of butter.
Taste it to adjust for seasonings.
It makes about 4 servings.
Enjoy!
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