Saucy Linguine with Shrimp
Loading Video...
Recipe courtesy of Laura Vitale

Linguine with Shrimp all'Amatriciana

Getting reviews...
Amatriciana sauce is used in the traditional Roman dish bucatini all'Amatriciana. This dish typically uses a cured meat called guanciale (pork jowl) or sometimes pancetta and a long noodle with a hole in it called bucatini. The story goes that the sauce originally came from the town of Amatrice, Italy, thus its name--all'Amatriciana. I'm from Naples, so naturally I like to put my own little seaside spin on the dish--shrimp! You can make this dish with the shrimp or without them--but if you like shrimp, you're gonna love this dish. I use linguine but any long pasta (spaghetti, bucatini, perciatelli) will be just as delicious.
  • Level: Easy
  • Total: 50 min
  • Active: 35 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. Bring a large pot of salted water up to a boil.
  2. Heat a large skillet with high sides over medium-high heat. Add the oil and pancetta and cook together until the pancetta becomes nice and crispy all around, about 3 minutes. Remove the pancetta onto a plate using a slotted spoon and set aside. If your pancetta has rendered a lot of fat, discard some and leave behind only 2 tablespoons.
  3. Reduce the heat to medium, add the onion and cook until it's softened a bit and developed some color, 4 to 5 minutes. Add the hot pepper flakes and garlic and half of the chopped parsley and cook them all together for about 2 minutes.
  4. Deglaze your pan with the wine, allowing it to reduce for about a minute. Add the cherry tomatoes or whole plum tomatoes (if using the plum tomatoes, make sure to crush them with your hand before you add them in) and the cooked pancetta and give everything a good stir. Cook the sauce for about 15 minutes.
  5. At this point, add your pasta to the boiling water and cook according to the package instructions, about 9 minutes.
  6. Add the shrimp to the sauce and give everything a good stir. Cover the skillet with a lid, increase the heat to medium high and cook everything together until the shrimp are fully cooked, 5 or 6 minutes.
  7. Taste the sauce and season (I like to taste my sauce and season at this point because the pancetta is quite salty) with some salt and pepper and stir in the remaining fresh parsley.
  8. Drain the pasta and add it back in the same large pot. Add the sauce and shrimp and mix everything together so that every strand of linguine is coated in that spicy sauce!

Cook’s Note

Be sure to salt your pasta water well--it should taste like the Mediterranean Sea.

Fudge Factor

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.