Shrimp And White Beans With Fennel And Pancetta Recipes

Steps:

• In a deep 12-inch skillet, heat the olive oil over medium. Add the pancetta and cook, stirring occasionally, until it begins to crisp, 4 to 5 minutes. Remove with a slotted spoon and set aside on a paper towel-lined plate.
• Add the onion and sliced fennel to the skillet and cook until softened, 3 to 4 minutes. Stir in the garlic, fennel seeds and red-pepper flakes, if using, and cook until the garlic begins to soften and the fennel seeds become aromatic, about 1 minute. Season with salt and pepper. Stir in the crushed tomatoes and their juices. Fill the tomato can halfway with water, swish it around and add that, too.
• Bring the mixture to a simmer and cook on medium-low, allowing the flavors to come together, about 15 minutes.
• Turn heat back to medium, stir in the shrimp and cook until just pink, 2 to 3 minutes. Add the beans and the cooked pancetta and cook until warmed through, about 2 minutes. Taste and adjust seasonings as necessary.
• Divide among bowls, top with the herbs and drizzle with a bit more olive oil, if desired.

Steps:

• Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.
• Heat 1/4 cup oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl. Add the garlic to the pan and saute until the garlic browns. Add the serrano chile or chili flakes and cook for 1 minute. Add the tomato and basil and stir briefly, then add the lemon juice. Season with salt and pepper. Cook for about 1 minute, and then stir in the shrimp. Toss well and cook briefly to reheat the shrimp. Remove the shrimp mixture to a plate and sprinkle with parsley.
• Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the shrimp. Serve warm.

Steps:

• In a large pot of salted water, cook the pasta until just al dente. Drain and return to the pot.
• Meanwhile, in a large skillet heat the olive oil over medium-high heat.
• Add the pancetta and cook until golden brown, 5 minutes. Remove and set aside.
• In same skillet add the shallots and cook, stirring, for 1 minute. Add the garlic and cook, stirring, for 30 seconds.
• Add the wine, salt, red pepper, lemon juice, lemon zest, pancetta and shrimp. Bring mixture to a boil and cook about 4 to 5 minutes. Stir frequently. Shrimp should become pink and cooked through. DO NOT OVER COOK.
• Add the parsley and stir to combine.
• In a large bowl, combine pasta with shrimp mixture. Toss well to combine.
• Add parmesan and toss well to thoroughly combine. Let set for 3 minutes until pasta absorbs all the liquid.
• Garnish with parsley and serve immediately.

Steps:

• To make the shrimp, place them in a bowl and toss with the olive oil, lemon juice, salt and pepper. Marinate for 1 hour. Start a charcoal fire. Grill until cooked through, about 4 minutes per side. Set aside.
• In a skillet, cook the pancetta over medium-low heat until browned, about 15 minutes. Drain on paper towels. In a large bowl, toss the pancetta with the shrimp, orecchiette, beans, tomato, thyme, lemon juice, 1 teaspoon of salt and pepper to taste.
• In another bowl, toss together the arugula, onion, olive oil, 1/2 teaspoon of salt and pepper. Just before serving, toss the 2 salads together. Serve at room temperature.

Steps:

• In a large bowl, toss together fennel, beans, olives, radishes, scallions, parsley, and oregano. In a medium skillet, heat 1 tablespoon oil over medium-high. Cook shrimp until opaque throughout, about 4 minutes, flipping once. Add shrimp to fennel mixture.
• In a small bowl, whisk together 1/4 cup oil, lemon juice, mustard, and 1 teaspoon salt. Pour over salad and toss to combine. Serve in glasses, if desired.