Pasta with Shrimp and Guanciale

Pasta with shrimp and guanciale is a dish that combines the flavors of the sea with the rustic taste of the land, offering a very interesting blend of flavors. The recipe I suggest includes an Italian touch with the use of ingredients typical of our cuisine.

Ingredients

• 320 g of pasta (linguine or spaghetti are fine)
• 200 g of cleaned and peeled shrimp
• 100 g of guanciale, cut into small cubes
• 1 clove of garlic
• 1 chili pepper (optional)
• Chopped fresh parsley
• Extra virgin olive oil
• Salt and pepper to taste
• A splash of dry white wine

Preparation

1. In a non-stick pan, sauté finely chopped garlic in a drizzle of extra virgin olive oil. If you like, also add the chili pepper for a hint of spiciness.
2. Add the guanciale and let it fry until it becomes crispy and golden.
3. Put the shrimp in the pan and sauté everything for a few minutes. Then deglaze with a bit of white wine and let the alcohol evaporate.
4. Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente.
5. Drain the pasta and transfer it to the pan with the shrimp and guanciale dressing. Mix well to flavor the pasta.
6. Finish with chopped fresh parsley, adjust salt and pepper, and if you want to add an extra touch of taste, a drizzle of raw oil.
7. Serve hot and enjoy this delicious dish!

Curiosità

The combination of shrimp and guanciale is not very common in classic cuisine, but it is an example of how modern cooking loves to experiment with innovative pairings. Guanciale, typical of Lazio’s cuisine, especially in amatriciana, here meets shrimp, favored in seafood cooking, for a dish full of contrasts and flavor.

Enjoy your meal!