Pasta Shells with Pancetta, Peas, and Shrimp

First of all, I have to be honest. I did not cook tonight's delicious feast. I know, tragic! I was actually feeling quite lazy and Craig offered to cook it (again from the Just In Time book). But I was still an active participant in the eating portion of the program, so I figured it was blog-worthy anyway. :)

INGREDIENTS:

-1 lb medium pasta shells

-2 tbsp EVOO

-1/3 lb. pancetta, sliced 1/8 inch thick

-1 medium onion, chopped

-3-4 garlic cloves, grated or finely chopped

-1 lb. medium shrimp, peeled and deveined

-1 (16 oz) bag frozen peas, defrosted for 2 minutes in the microwave

-Zest and juice of 1 lemon

-Salt and pepper

-A generous handful of fresh flat leaf parsley

-1 to 1 1/2 cups chicken stock

DIRECTIONS:

-Bring a large pot of water to boil. Salt it liberally, then drop in the shells. Undercook the pasta a bit; it should be slightly al dente, about 8 minutes.

-While the pasta cooks, heat a deep skillet over medium-high heat. Add the EVOO, twice around the pan, and when the oil ripples, add the pancetta. Brown and crisp the pancetta for 3-4 minutes, then add the onions and garlic and cook for 2-3 minutes more. Add the shrimp, season with salt and pepper, and cook for 3 minutes, just until they become firm and pink.

-Place 2/3 of the peas in a food processor along with the lemon zest and juice, parsley, and chicken stock. Puree until smooth. Add the pureed peas and remaining whole peas to the cooked shrimp and stir until just heated through, a minute or two. Toss the cooked and drained pasta shells with the peas and shrimp for a minute to absorb the flavor and liquid.

COMMENTS:

-First, I'd like to state that this household has a strict only-buy-precooked-shrimp policy. Peeling and deveining raw shrimp is not our idea of a good time. Also saves time on cooking!

-Craig skipped the onion because he's allergic. Still good without it!

-This sauce was a little thicker than the one in the shrimp scampi verde (see earlier this week). I think it was because of the peas. We both agreed this seemed a lot like a "comfort food" as a result.

-We also used bacon instead of pancetta. As with the prosciutto earlier this week, I don't think Price Chopper has ever heard of pancetta. Bacon gave it a good flavor. Enjoy!