Seared Shrimp & Pancetta Fettuccine

Remove the pasta from the refrigerator to bring to room temperature. 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. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Halve, peel, and thinly slice the shallot. Roughly chop the parsley leaves and stems. Thinly slice the chives. Pick the mint leaves off the stems. Roughly chop the pistachios. Roughly chop the peppers. In a bowl, combine the ricotta and a drizzle of olive oil; season with salt and pepper.

Line a sheet pan with foil. Place the carrot pieces and onion wedges on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In a medium 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 browned and crispy. Add the seasoned shrimp 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 occasionally, 4 to 5 minutes, or until the shrimp and pancetta are cooked through. Turn off the heat. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate. Carefully drain off and discard any excess oil.

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the spinach and sliced shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted and the shallot is slightly softened. Turn off the heat.

Meanwhile, using your hands, carefully separate the strands of pasta and add to the pot of boiling water. Cook, stirring occasionally, 3 to 4 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.

To the pot of cooked pasta, add the cooked spinach and shallot, softened butter, verjus, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Add the cooked pancetta and shrimp and chopped parsley; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the sliced chives and parmesan. On a separate serving plate, spread the seasoned ricotta in an even layer; top with the roasted carrots and onion, mint leaves (tearing just before adding), chopped pistachios, and chopped peppers. Enjoy