POUPANÇA NO MINUTO
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No one can resist this pasta with broad beans, shrimp and pancetta
It's a simple and delicious recipe. Enjoy!
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Lifestyle Receitas
What new pasta recipes? You have to write down this one that includes broad beans, shrimp and pancetta. Do you like it? Follow Martha Stewart's instructions.
Read Also: Forget the baked salmon and prepare this one with honey, mustard and quinoa (Portuguese version)
Ingredients:
900 g of broad beans
Coarse salt and ground pepper to taste.
450 g of fresh long pasta (such as tagliatelle) or 340 g of dry spaghetti
170 g of pancetta cut into pieces
3 tablespoons of extra virgin olive oil, divided, and more for watering
3 large cloves of garlic, thinly sliced
450 g of large shrimp, peeled, cut in half lengthwise
1 pepper cut into thin slices
1 lemon cut in half
Preparation method:
1- Prepare an ice water bath. Remove the broad beans from the pods and cook them in a pot with boiling salted water until they float. It only takes about one to two minutes. Transfer them to the ice water bath. Drain. Then, squeeze the top of the broad beans, removing the inside of each one.
2- Cook the pasta in a large pot with boiling salted water until 'al dente'. Reserve 1 cup of pasta water and drain.
3- Meanwhile, in a large skillet with straight sides, heat the pancetta with one tablespoon of olive oil over medium heat. Cook, stirring occasionally, for six to eight minutes. Add the broad beans and stir to coat. Season with salt and pepper. Remove from heat. Then, with a slotted spoon, transfer the pancetta and broad beans to a bowl.
4- Place the skillet over medium/high heat again and add the remaining tablespoons of olive oil. Add the garlic and cook for about 30 seconds. Then, add the shrimp and cook, turning once, for two minutes.
5- Add the pepper and the broad bean and pancetta mixture. Then, add the cooked pasta and 1/4 cup of the reserved water to the skillet and cook, stirring, for one to two minutes. Remove from heat, add more water, one tablespoon at a time, and drizzle with a little more olive oil, if necessary. Squeeze the lemon on top and season to taste. Serve immediately.
Read Also: Make homemade almond butter? It's simpler than you think (Portuguese version)
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