Creamy Shrimp & Pancetta Cascatelli

Remove the spreadable butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the tomatoes. Quarter and deseed the lemon. Roughly chop the parsley leaves and stems. Halve the baguettes lengthwise, then halve crosswise.

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 13 to 15 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot.

Meanwhile, pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly crispy. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until the shrimp and pancetta are cooked through. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

In a bowl, combine the softened butter, half the parmesan, half the chopped parsley, and as much of the chile paste as you'd like, depending on how spicy you'd like the garlic bread to be. Using a fork, mash to thoroughly combine. Line a sheet pan with foil. Place the prepared baguettes on the foil, cut side up. Evenly top with the spicy butter. Toast in the oven 5 to 7 minutes, or until lightly browned and the edges are crispy. Remove from the oven.

Meanwhile, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the halved tomatoes; season with salt, pepper, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 3 to 4 minutes, or until softened. Turn off the heat. Stir in the juice of 2 lemon wedges.

To the pot of cooked pasta, add the cooked pancetta and shrimp, cooked tomatoes (including the liquid from the pan), pesto, spinach, cream, demi-glace, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the spinach is wilted and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone and the juice of the remaining lemon wedges until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta with the spicy garlic bread on the side. Garnish the pasta with the remaining chopped parsley and remaining parmesan. Enjoy!