1/2 pound spaghetti if serving
1 pound large shell-on shrimp (16–20 per pound)
¼ cup extra virgin olive oil
1 ounce pancetta, diced fine
3 tablespoons butter
1 tablespoon chopped garlic
1 good pinch red pepper flakes
Pinch of salt
Few grinds black pepper
4 tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest
¼ cup chopped parsley, divided
Start cooking the spaghetti if serving and prepare the rest of the ingredients while it cooks.
Rinse shrimp and pat dry with paper towels. Do not peel.
In a large skillet heat oil over medium heat and add pancetta. Cook slowly until slightly browned. You can remove and discard the pancetta after it is cooked or leave it in. We left the pancetta in but your choice.
Add butter, garlic, pepper flakes, salt and pepper and cook on low heat for two to three minutes or until garlic just starts to brown.
Turn pan to medium high to high and when hot, add shrimp. Toss often and when shrimp is pink and cooked (2-3 minutes), remove pan from heat and add lemon juice, lemon zest and half of the parsley. Toss to coat and return to heat for one scant minute to thicken sauce.
Serve immediately by portioning shrimp out into small plates or bowls and pouring pan sauce over each portion. Top portions with the remaining chopped parsley.
Or if serving with spaghetti, portion spaghetti onto plates or into bowls and serve the shrimp and sauce over each portion.
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