Shrimp & Pancetta Cavatelli Pasta with Spinach, Raisins & Romano
Craft

Shrimp & Pancetta Cavatelli Pasta

with Spinach, Raisins & Romano

30 MIN
$14.99/serving 2 Servings
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From the Test Kitchen

INGREDIENT IN FOCUS
Italian pancetta is seasoned, salt-cured meat made from pork belly (similar to bacon, but not smoked). It adds incredible depth of flavor and pleasant saltiness to a variety of dishes, especially pastas. Here, you'll crisp it in the pan, then use the rendered (or cooked off) fat to finish cooking tender shrimp and a rich pasta sauce.
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  • Nutrition
    PER SERVING
  • Calories
    890 Cals (est.)
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fresh
ingredients
Shrimp & Pancetta Cavatelli Pasta with Spinach, Raisins & Romano
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • 3 oz Diced Pancetta
  • 10 oz Fresh Cavatelli Pasta (Previously Frozen)
  • 3 oz Baby Spinach
  • 2 cloves Garlic
  • 1 Shallot
  • 1 Tbsp Capers
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 Tbsps Tomato Paste
  • 1½ Tbsps Golden Raisins
  • 2 Tbsps Mascarpone Cheese
  • ¼ cup Grated Romano Cheese
  • 1 bunch Parsley
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

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 and roughly chop 2 cloves of garlic. Roughly chop the capers. Peel and small dice the shallot. Roughly chop the parsley leaves and stems.

Cook the pasta
2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 11 to 13 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.

Cook the pancetta
3 Cook the pancetta

Meanwhile, 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, 4 to 5 minutes, or until lightly browned and crispy. Leaving the fat in the pan, transfer the cooked pancetta to a paper towel-lined plate.

Cook the shrimp & sauce
4 Cook the shrimp & sauce

Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. Heat the pan of reserved fat on medium-high until hot. Add the chopped garlic, chopped capers, diced shallot, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the tomato paste. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the seasoned shrimp. Cook, stirring occasionally, 2 to 3 minutes, or until slightly opaque and coated. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.

Finish & serve your dish
5 Finish & serve your dish

To the pot of cooked pasta, add the cooked pancetta, cooked shrimp and sauce, spinach, raisins, 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 and stir in the mascarpone. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the romano and chopped parsley. Enjoy!

Tips from Home Chefs

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Prepare the ingredients
1 Prepare the ingredients

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 and roughly chop 2 cloves of garlic. Roughly chop the capers. Peel and small dice the shallot. Roughly chop the parsley leaves and stems.

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 11 to 13 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.

Cook the pasta
Cook the pancetta
3 Cook the pancetta

Meanwhile, 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, 4 to 5 minutes, or until lightly browned and crispy. Leaving the fat in the pan, transfer the cooked pancetta to a paper towel-lined plate.

4 Cook the shrimp & sauce

Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. Heat the pan of reserved fat on medium-high until hot. Add the chopped garlic, chopped capers, diced shallot, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the tomato paste. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the seasoned shrimp. Cook, stirring occasionally, 2 to 3 minutes, or until slightly opaque and coated. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.

Cook the shrimp & sauce
Finish & serve your dish
5 Finish & serve your dish

To the pot of cooked pasta, add the cooked pancetta, cooked shrimp and sauce, spinach, raisins, 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 and stir in the mascarpone. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the romano and chopped parsley. Enjoy!

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