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Linguine with Shrimp, Caramelized Onion, Pancetta & Peas

To speed up this recipe, buy “easy-peel” shrimp, which have already been deveined; because they’re split down the back, they’re easier to peel.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: Pancetta, Shrimp
Servings: 2 Servings
Calories: 730kcal


  • 2 oz Savannah River Farms Pancetta, thinly sliced, cut into 1- to 2-inch-long, thin strips (about 1/2 cup)
  • 1 tbs extra-virgin olive oil
  • 1 half medium onion, thinly sliced
  • 1/2 lb large shrimp (31 to 40 per lb.), peeled, deveined, and cut in half lengthwise
  • 1/2 lb  dried linguine
  • 2/3 cup frozen peas
  • Freshly ground black pepper


  • Bring a large pot of well-salted water to a boil over high heat.
  • Meanwhile, combine the pancetta and oil in a 12-inch nonstick skillet. Cook, stirring, over medium heat until the pancetta is just turning golden, 4 minutes. Add the onion and cook, stirring often, until golden brown, 5 to 8 minutes. Add the shrimp and cook, stirring, until pink and opaque, 1 to 2 minutes. Set aside off the heat.
  • Cook the linguine in the boiling water according to package directions until al dente, adding the peas in the last minute or two of cooking. Reserve about 1/2 cup of the cooking water and then drain the pasta and peas.
  • Return the skillet to low heat, add the pasta, peas, and 1/4 cup cooking water. Toss, adding more water if the pasta seems dry. Season to taste with salt and pepper and serve.