Combining the deep and complex flavors of shrimp, garlic and pancetta, this relatively simple dish is best served over capellini and accompanied by an authentic bruschettta.
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A note about ingredients, seasoning and cookware:
Ingredients For those who take cooking seriously, it goes without saying that quality ingredients are important. Fresh and unprocessed is always better, and that is especially true in regard to shrimp.
Previously frozen shrimp often contains disinfectant and preservative agents such as sodium metabisulfite which are bad for your health and negatively affect flavor. I made this dish because our local Central Market is running a special on u10/15 ct fresh Gulf shrimp at $9.99 lb. Since that's unlikely to be the case everywhere, please endeavor to find the freshest, least processed shrimp available.
Likewise, pancetta is crucial to the flavor of this dish and choosing a quality product will improve your result. Since so little is used, it's worth going for the best and eschewing pre-packaged cuts.
This dish calls for a very small amount of oregano and black pepper and a single bay leaf. More isn't better here. Also, let the shrimp stock, butter and pancetta take care of the salt and resist the urge to add more.
Pasta As for the pasta, please use the best you can find. Fresh is great but there are many authentic dried pastas available that are just as good and in some cases better than fresh. Whatever you choose, since you are cooking a very thin variety, please err on the side of al dente and do not overcook. Mushy pasta is a crime. Please don't be a criminal cook.
Cookware I am fortune to have a set of extremely heavy, custom made cast iron cookware. Since not everyone has that luxury, please use the heaviest gauge pan available to sear the shrimp, and avoid coated pans. You want the shrimp to sear into the surface and begin to caramelize as deglazing the pan adds a crucial flavor profile to this dish.
Wine Speaking of deglazing, the wine you cook with matters and I reccommend for this dish it also be the wine you pair with at the table. My reccomendation is Falanghina "Campi Flegrei", Cantine Farro, but any dry, white wine of your choice will do.