Shrimp, Fennel, Pea and Pancetta Rigatoni 4.000

Astrid Riecken for The Washington Post

Jan 1, 2014

The taste of the fennel bulb alone is a little subtle; finishing with some of the chopped fennel fronds really lets the flavor come through.

Already-diced pancetta is now widely available in grocery stores.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • Kosher salt
  • 8 ounces dried mezze rigatoni (may substitute any shell-shaped pasta)
  • 8 ounces fennel bulb, stems and fronds attached
  • 1 tablespoon extra-virgin olive oil, plus more for optional garnish
  • 5 ounces peeled, deveined shrimp, preferably 31-40 count, each cut into four pieces
  • 2 ounces diced pancetta (1/2 cup; see headnote)
  • 6 ounces sweet onion, cut into 1/4-inch dice (about 1 1/2 cups)
  • Freshly ground black pepper
  • 1 1/2 cups frozen peas, defrosted
  • 1/2 cup dry white wine

Directions

Bring a pot of lightly salted water to a boil over medium-high heat. Add the pasta and cook according to the package directions. Drain in a colander.

Meanwhile, trim off the fennel stalks; reserve them for another use, if desired. Finely chop enough of the feathery fronds to yield 2 tablespoons. Core the fennel bulb, then cut the bulb into 1/4-inch dice.

Heat 1 tablespoon of the oil in a large nonstick saute pan or skillet over medium-high heat. Once the oil shimmers, add the shrimp and cook, stirring, just until they are pink and barely opaque. Transfer to a plate.

Add the pancetta to the pan; cook over medium-high heat just until the pancetta pieces start to crisp.

Add the diced fennel and onion, stirring to coat. Season with salt and pepper to taste. Reduce the heat to medium; cook for about 8 minutes, stirring often, until the onion and fennel soften. Add the peas and the wine; cover and cook for about 4 minutes, until the peas are heated through.

Uncover; return the shrimp to the pan. Toss to incorporate and heat through. Remove from the heat; add the pasta and chopped fennel fronds. Taste, and adjust the seasoning as needed.

Serve warm. If desired, drizzle each portion with oil.

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Recipe Source

From Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

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