A delightful pasta dish combining succulent shrimp, crispy pancetta, and a rich garlic butter sauce.
Cook the linguine in a large pot of salted boiling water until al dente. Drain and set aside.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
Heat olive oil in a skillet over medium heat. Add diced pancetta and cook until crispy. Remove and set aside.
Cook the pancetta until golden and crispy for the best texture.
In the same skillet, melt butter and sauté minced garlic until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Add shrimp to the skillet and cook until pink and opaque, about 3-4 minutes.
Avoid overcooking the shrimp to keep them tender and juicy.
Return the pancetta to the skillet and add red pepper flakes, lemon juice, and zest. Stir to combine.
Adjust the amount of red pepper flakes to your spice preference.
Toss the cooked linguine with the shrimp mixture in the skillet. Add reserved pasta water if needed.
Toss thoroughly to ensure the pasta is evenly coated with the sauce.
Serve the pasta garnished with parsley and grated parmesan cheese.
Serve immediately for the best flavor and texture.
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