30 minutes
A delightful twist on the classic Italian pasta dish, featuring plump shrimp sautéed with smoky guanciale and simmered in a spicy tomato sauce, finished with fragrant basil.
Shrimp, peeled and deveined
0 oz
Bacon, diced
0 oz
Garlic, thinly sliced
cloves
Red Pepper Flakes, finely chopped
pinches
tablespoons
Italian Basil, chiffonade
leaves
1. Render the Bacon
In a large skillet over medium/low heat, add the diced bacon. Sauté until the fat has rendered and the pieces are crispy and golden.
2. Sweat Aromatics
Add the sliced garlic to the skillet with the guanciale. Sauté until just fragrant. Stir in the chili and cook for an additional minute.
3. Cook the Shrimp
Season the shrimp lightly and add to the skillet, cooking until they are about 50% done.
4. Deglaze
Pour in the white wine and reduce the liquid by about 80%, scraping up any flavorful bits stuck to the pan.
5. Simmer
Add the tomato and bring everything to a simmer.
6. Finishing Flavors
Once the shrimp are cooked through and the sauce has reached your desired consistency, stir in the basil chiffonade. Taste for seasoning, adjusting with salt and lemon if needed. Divide between plates and serve.
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