Ingredients

How to make it

  • Remove the shells from the shrimp. Place the shells into a pot with about 1 quart of water and bring to a boil. Add salt and pepper then lower to a simmer. Simmer for about 1/2 hour to 45 minutes to create a stock. Remove from the flame allow to cool refrigerate for future use.
  • With a knife score a x at the top of the tomatoes and blanch them in a pot of well salted boiling water . Remove them when the skins begin to shrivel. Allow to coll and remove the skins.
  • In a large skillet on a high flame render the panchetta until crisp. Remove and reserve the crispy bits for later. Leave as much of the oil in the skillet as possible.
  • Lightly salt and pepper the shrimp.
  • Lightly coat the skillet with a little extra olive oil on a medium high flame to the rendered oil. When the oils are hot and sear the shrimp cook about 1 to 2 minutes on each side and remove immediately and reserve for later.
  • Saute the onion in the oil on a medium flame with salt and pepper. When the the onion is softened and translucent after about 8 to 10 minutes add the garlic. Saute another couple of minutes continuously stirring so not to burn the garlic.
  • De glaze the saute with the wine and when the wine reduces add the fresh tomatoes. Reduce to a simmer for about 30 minutes.
  • You want to have a pot of water ready and cook the pasta. Leave the pasta slightly less then just aldente under cooked.
  • When the pasta is ready strain it and reserve about 1 cup of the pasta water. Put the under cooked pasta into the skillet. When just about ready add the grated cheese and cream to the sauce then the shrimp simmer until you reach the desired texture of the pasta. If it is to dry use a little of the shrimp stock or pasta water to loosen it a bit.Not to much you don't want it soupy. Simmer about another minute or and put it into a serving platter or bowl.
  • Sprinkle with cheese, panchetta bits and parsley on top and fresh ground black pepper and serve.
  • FOOTNOTES:
  • I like to use short fussili pasta. You could use another type of pasta I am sure it will be fine. I use fresh tomatoes of all different types as well as colors but you can use whole plum tomatoes from a can.

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  • pkusmc 2 years ago
    BA, how many tomatoes?
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