Pasta with shrimp, pancetta, and roasted summer vegetables

Dairy Free, Soy Free

2 Servings, 600 Calories/Serving

25 – 35 Minutes

Peak-season zucchini and cherry tomatoes paired with shrimp and pancetta make this a fun and quick warm pasta salad the whole family will love.

Ingredients

  • 10 ounces orecchiette
  • 1 or 2 zucchini
  • ½ pound grape tomatoes
  • Fresh thyme
  • 1 pound shrimp
  • Peeled fresh garlic
  • 1 cup cooked cannellini beans
  • ¼ pound watercress
  • 3 ounces diced pancetta
  • ½ teaspoon Aleppo chile flakes (optional)
  • 2 tablespoons sherry vinegar

Chef's Tip:


Instructions

1

Cook the orecchiette

Heat the oven to 450°F.
Bring a medium sauce pot of generously salted water to a boil. Add the orecchiette and cook until tender, 9 to 11 minutes. Drain the orecchiette, transfer to a large bowl, and drizzle with 1 teaspoon oil.
While the water heats and the orecchiette cooks, prepare the vegetables.

2

Prep and roast the vegetables

  • Trim the ends from the squash; cut the squash in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • Cut the tomatoes in half.
  • Strip the thyme leaves from the stems.
On a sheet pan, toss the squash, tomatoes, and thyme with 1 to 2 tablespoons oil, and season generously with salt and pepper. Spread in an even layer and roast until the squash are lightly browned and just tender and the tomatoes are starting to burst, 15 to 18 minutes.
While the vegetables roast, prepare the shrimp and finish the pasta.

3

Cook the shrimp and finish the pasta

  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry.
  • Finely chop, press, or grate enough garlic to measure 1½ teaspoons.
  • Rinse the cannellini beans.
  • Trim the root ends and any coarse stems from the watercress.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the pancetta and cook, stirring occasionally, until lightly browned, 2 to 3 minutes. Spoon off all but 2 to 3 teaspoons fat from the pan. Add the shrimp, garlic, and as much Aleppo chile as you like and cook until the shrimp are firm and cooked through, 1 to 2 minutes per side.
Remove from the heat. Stir in the beans, roasted squash and tomatoes, and sherry vinegar, and season to taste with salt and pepper. Transfer to the bowl with the orecchiette, fold in the watercress, and toss to combine.

4

Serve

Transfer the pasta to individual bowls and serve.

Chef’s tip: For a luxe touch, finish the pasta with a drizzle of olive oil; for a spicier version, toss in all the chile flakes (plus a pinch of cayenne, if you have it) as you cook the shrimp.

Kids can!
  • Strip the thyme.
  • Toss the vegetables with the oil and thyme.
  • Press the garlic (if you have a press).
  • Rinse the beans.
  • Stir together the pasta, shrimp, and vegetables.

Nutrition per serving: Protein: 34g (68% DV), Fiber: 6g (24% DV), Total Fat: 18g (28% DV), Monounsaturated Fat: 4.5g, Polyunsaturated Fat: 0.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 185mg (62% DV), Sodium: 610mg (25% DV), Carbohydrates: 65g (22% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV). Not a significant source of trans fat. Contains: wheat, shellfish.

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