Craft

Pancetta & Shrimp Pasta

with Creamy Yellow Tomato, Spinach & Caper Sauce

45 MIN

+$5.50/serving 4 Servings

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From the Test Kitchen

INGREDIENT IN FOCUS
To create a bright, sunny sauce for our rich pancetta and shrimp, we're using whole yellow tomatoes—a variety prized for their gentle sweetness coupled with their minimal acidity, making them perfect for layering with bold flavors like the tangy capers and spicy Calabrian chile paste in this dish.
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Nutrition

PER SERVING
Calories

880 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Tail-On Shrimp (Peeled & Deveined)
3 oz Diced Pancetta
¾ lb Bucatini Pasta
2 Small Baguettes
1 14-Oz Can Whole Peeled Yellow Tomatoes
5 oz Baby Spinach
2 Bell Peppers
2 cloves Garlic
1 Yellow Onion
1 bunch Parsley
1 Tbsp Calabrian Chile Paste
½ cup Cream
2 oz Garlic & Herb Spreadable Butter
¼ cup Grated Parmesan Cheese
1 Tbsp Capers

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

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. Cut off and discard the stems of the peppers. Halve lengthwise; remove the rib and seeds, then medium dice. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Place the tomatoes in a large bowl; gently break apart with your hands. Halve the baguettes lengthwise. Roughly chop the parsley leaves and stems.

2 Cook the shrimp

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 seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

3 Make the sauce

Heat the pan of reserved fond on medium-high until hot. Add the pancetta, diced peppers, and diced onion. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and capers. Cook, stirring frequently, 1 to 2 minutes, or until softened and the pancetta is cooked through. Add the crushed tomatoes (carefully, as the liquid may splatter), cream, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat. Taste, then season with salt and pepper if desired.

4 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 6 to 8 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

5 Make the garlic bread

Meanwhile, line a sheet pan with foil. Transfer the halved baguettes to the foil, cut side up. Evenly spread the softened butter onto the baguettes, then top with the parmesan. Toast in the oven 8 to 10 minutes, or until the bread is lightly browned and crispy. Transfer to a cutting board.

6 Finish the pasta & serve your dish

To the pan of reserved fond, add the pancetta, diced peppers, and diced onion. Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until lightly browned. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Halve the garlic bread crosswise. Serve the finished pasta with the garlic bread. Garnish the pasta with the chopped parsley. Enjoy!