Reviews Add Rating & Review
Back to Pasta with Favas, Shrimp, and Fresh Chile All Reviews for Pasta with Favas, Shrimp, and Fresh Chile - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Pasta with Favas, Shrimp, and Fresh Chile Credit: Con Poulos Recipe Summary prep: 30 mins total: 40 mins Servings: 4
Ingredients Ingredient Checklist 2 pounds fava beans in pods Kosher salt and freshly ground pepper 1 pound fresh long pasta, such as tagliatelle, or 12 ounces dried spaghetti 6 ounces pancetta, cut into 1/4-inch pieces (1 cup) 3 tablespoons extra-virgin olive oil, divided, plus more for drizzling 3 large cloves garlic, thinly sliced 1 pound large shrimp, peeled, halved lengthwise, and deveined 1 Fresno chile, thinly sliced 1 lemon, halved
Gallery Pasta with Favas, Shrimp, and Fresh Chile Credit: Con Poulos
Recipe Summary prep: 30 mins total: 40 mins Servings: 4
Gallery
Pasta with Favas, Shrimp, and Fresh Chile Credit: Con Poulos
Pasta with Favas, Shrimp, and Fresh Chile
Credit: Con Poulos
Pasta with Favas, Shrimp, and Fresh Chile
Recipe Summary prep: 30 mins total: 40 mins Servings: 4
Recipe Summary
prep: 30 mins total: 40 mins
Servings: 4
prep: 30 mins
total: 40 mins
prep:
30 mins
total:
40 mins
Servings: 4
4
Ingredients
Ingredients
- 2 pounds fava beans in pods Kosher salt and freshly ground pepper 1 pound fresh long pasta, such as tagliatelle, or 12 ounces dried spaghetti 6 ounces pancetta, cut into 1/4-inch pieces (1 cup) 3 tablespoons extra-virgin olive oil, divided, plus more for drizzling 3 large cloves garlic, thinly sliced 1 pound large shrimp, peeled, halved lengthwise, and deveined 1 Fresno chile, thinly sliced 1 lemon, halved
Directions
Prepare an ice-water bath. Remove favas from outer pods and cook in a pot of salted boiling water until they float, 1 to 2 minutes. Transfer to ice-water bath; drain. Pinch tops of favas and squeeze out bright-green beans; you should have about 1 1/4 cups. (Blanched beans can be refrigerated in an airtight container up to 2 days, or frozen up to 3 months.)
Cook pasta in a large pot of salted boiling water until al dente, about 2 minutes for fresh, 8 to 10 minutes for dried. Reserve 1 cup pasta water, then drain.
Meanwhile, in a large straight-sided skillet, heat pancetta with 1 tablespoon oil over medium. Cook, stirring occasionally, until golden brown, 6 to 8 minutes. Add fava beans and stir to coat; season with salt and pepper. Remove from heat; using a slotted spoon, transfer pancetta and beans to a bowl.
Return skillet to medium-high heat and swirl in remaining 2 tablespoons oil. Add garlic and cook until just fragrant, about 30 seconds. Add shrimp and cook, flipping once, until garlic is golden and shrimp curl and just turn opaque, about 2 minutes (they will continue to cook as they mix with the hot pasta).
Stir in sliced chile and fava-pancetta mixture. Add cooked pasta and 1/4 cup reserved pasta water to skillet and cook, stirring vigorously, 1 to 2 minutes. Remove from heat; add more pasta water, a spoonful at a time, and drizzle in a bit more oil if needed to create a silky sauce. Squeeze lemon over top and season to taste; serve immediately.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pasta with Favas, Shrimp, and Fresh Chile
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pasta with Favas, Shrimp, and Fresh Chile
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
