Popular
Latest From the Show
Shrimp Shells With Pancetta Peas
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 1 pound medium-size pasta shells
- 1 tablespoon extra-virgin olive oil (EVOO)
- 1/3 pound pancetta, diced
- 1 medium onion, chopped
- 4 cloves garlic, chopped
- 24 medium-size shrimp, peeled and de-veined
- Salt and freshly ground black pepper
- 2 boxes frozen peas, defrosted and divided
- Zest and juice of 1 lemon
- 1 cup chicken stock, plus additional to thin out the sauce if needed
- 1 cup flat-leaf parsley leaves, chopped
Yield
Serves: 4 servings
Preparation
Place a large pot of water over high heat and bring to a boil. Add some salt and the pasta shells, and cook to al dente according to the package directions.
While the pasta is cooking, place a large non-stick skillet over medium-high heat, add EVOO. Add the pancetta and cook for about 5-6 minutes or until browned. Add the onions and garlic and cook for 1-2 minutes. Add the shrimp, season with salt and pepper and cook for about 2-3 minutes or they've turned pink and have curled up.
While the shrimp are cooking, place 1 box of the defrosted peas in a food processor along with the lemon juice, lemon zest, and chicken stock, puree until smooth.
Add the ground pea mixture to the skillet along with remaining chicken stock to thin it out, add the parsley leaves and the reserved box of peas. Add the cooked pasta shells, toss to combine and serve.