Pasta with Favas, Shrimp, and Fresh Chile
Recipe GLPR387830fd057c63
A vibrant Italian-inspired pasta dish featuring tender fava beans, succulent shrimp, and crispy pancetta, finished with a touch of heat from fresh Fresno chile and a squeeze of bright lemon juice.
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Ingredients
2 pounds fava beans in pods
Kosher salt
Freshly ground black pepper
1 pound fresh long pasta such as tagliatelle, or 12 ounces dried spaghetti
6 ounces pancetta, cut into ¼-inch pieces
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
Shell the fava beans by opening the pods and pushing out the beans. Bring a large pot of salted water to a boil. Add the shelled fava beans and cook until just tender, about 5 minutes. Using a slotted spoon, transfer the beans to a bowl of ice water to stop cooking. Once cooled, slip off and discard the pale outer skin from each bean. Set the peeled fava beans aside. Keep the water in the pot at a boil.
Add the pasta to the boiling water and cook according to package directions until al dente. Drain the pasta, reserving 1 cup of pasta cooking water.
While the pasta cooks, place the pancetta in a large skillet over medium heat. Cook, stirring occasionally, until the fat is rendered and the pancetta is crispy, about 5 to 7 minutes. Remove the pancetta with a slotted spoon and set aside, leaving 2 tablespoons of the rendered fat in the skillet.
Add 1½ tablespoons of the extra-virgin olive oil to the skillet with the pancetta fat over medium heat. Add the sliced garlic and cook, stirring frequently, until fragrant and lightly golden, about 1 minute. Do not allow the garlic to brown.
Increase the heat to medium-high. Add the halved shrimp to the skillet and cook, stirring gently, until the shrimp are just cooked through with an internal temperature of 145°F, about 3 to 4 minutes. Season with salt and pepper to taste.
Add the sliced Fresno chile to the skillet and stir to combine with the shrimp and garlic.
Add the cooked fasta to the skillet along with the peeled fava beans and reserved pancetta. Pour in ½ cup of the reserved pasta water and the remaining 1½ tablespoons of extra-virgin olive oil. Toss gently to combine, adding more pasta water as needed to create a light, silky sauce. Season with salt and pepper to taste.
Divide the pasta among serving bowls. Squeeze fresh lemon juice over each portion and drizzle with additional extra-virgin olive oil. Serve immediately.
