Shrimp and Guanciale Pasta

Shrimp and guanciale pasta is a dish that unites the flavor of the sea with the rustic taste of the land, offering a very interesting combination of flavors. The recipe I propose includes an Italian touch with the use of ingredients typical of our cuisine.

Ingredients

• 320 g of pasta (linguine or spaghetti work perfectly)
• 200 g of peeled and cleaned shrimp
• 100 g of guanciale cut into small cubes
• 1 clove of garlic
• 1 chili pepper (optional)
• Fresh chopped parsley
• Extra virgin olive oil
• Salt and pepper to taste
• Dry white wine to taste

Preparation

1. In a non-stick pan, sauté the finely chopped garlic in a drizzle of extra virgin olive oil. If you like, add the chili pepper for a touch of heat.
2. Add the guanciale and let it fry until it becomes crispy and golden.
3. Add the shrimp to the pan and sauté everything for a few minutes. Deglaze with a splash of white wine and let the alcohol evaporate.
4. Meanwhile, bring a pot of salted water to a boil and cook the pasta al dente.
5. Drain the pasta and transfer it to the pan with the shrimp and guanciale sauce. Mix well to coat the pasta.
6. Finish with fresh chopped parsley, adjust salt and pepper, and, if you want to add an extra touch of flavor, a drizzle of raw oil.
7. Serve hot and enjoy this delicious dish!

Fun Fact

The combination of shrimp and guanciale is not very common in classic cuisine, but it represents an example of how modern cuisine loves to experiment with innovative pairings. Guanciale, typical of Lazio cuisine and especially amatriciana, here meets shrimp, a favorite in seafood cuisine, for a dish rich in contrasts and flavor.

Buon appetito!