Fresh Tomato, Shrimp and Pancetta Orechetti

Fresh Tomato, Shrimp and Pancetta Orechetti

  • Preparation 25 min
  • Cooking 20 min
  • Servings 4
  • Sans noix
  • Sans oeufs



    • 3/4 lb (375 g) orechetti or other short pasta
    • 1/4 lb (115 g) pancetta or prosciutto, 1/4-inch (1/2-cm) thick slice, cut into small pieces
    • 3 tablespoons (45 ml) olive oil
    • 1 small onion, chopped
    • 2 cups (500 ml) cherry tomatoes
    • 2 cloves garlic, finely chopped
    • Crushed red pepper flakes, to taste
    • 3/4 lb (350 g) peeled raw medium-sized shrimp, with or without the tail
    • 2 green onions, finely chopped
    • 2 tablespoons (30 ml) chopped fresh basil
    • 1/2 cup (125 ml) ricotta cheese
    • Small fresh basil leaves, to taste
    • Salt and pepper


Note from Ricardo

To lighten their sauce, Italians almost always use the pasta’s cooking water. A good trick that you have to keep in mind before draining all the water in the sink!

For a quality pasta dish, we always choose quality ingredients. Here, we prefer the full-fat ricotta rather than the light version for its smoothness.

Personal Note