First you start with some Pancetta. If you don't have Pancetta, bacon will do. But Pancetta is so worth it...
Add a little olive oil if needed and toss in the garlic. It only needs to saute a minute or less. You don't want it to burn.
After the mushrooms are tender, remove those from the pan as well. Let the pan keep it's heat and pour in the wine. This deglazes the pan and gets all those bits off the bottom so they can stick around for the good part - the sauce.
Add the mushrooms and garlic, lemon zest (I love lemon zest!!), lemon juice, chicken broth, salt pepper and butter. It will reduce in half...
and throw in the pasta. Gently stir and let the pasta soak up the sauce. Toss the shrimp and pancetta in at the last...and enjoy.
Lemon Pepper Shrimp Pasta
- 4 ounces Pancetta
- 8 ounces pasta of choice
- 6 cloves garlic, minced
- Mushrooms, sliced
- 1 cup Chicken Broth
- 1/2 cup white wine (drinking wine)
- 1 lemon, juiced
- zest of 1 lemon
- 1/4 cup butter
- 1/2 tablespoon basil
- Salt and pepper to taste
Cut Pancetta into small pieces, saute in large pan. Remove from pan and place shrimp seasoned with basil. Cook about 1-2 minutes on each side and remove from pan. Add olive oil if needed and saute garlic for 1 minute, add mushroom and cook until tender, remove. Pour wine into pan and stir the bottom to deglaze and get all bits off bottom of pan. Add chicken broth, mushroom garlic mixture, lemon juice, butter, lemon zest, salt and pepper. Reduce heat and simmer until liquid is reduced by about 1/2.
Meanwhile, cook pasta in salted water, drain. Add to sauce mixture and stir. Let pasta begin to soak up sauce. Toss in shrimp and Pancetta and serve.