- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 minutes
- Yield: 4 servings
INGREDIENTS
- 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
INSTRUCTIONS
- Wash shrimp, drain 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 three to four 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 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.
source familyfeast
