Ingredients
1/2 lb diced pancetta or 4 to 5 Strips bacon
1 Lb Mafaldi Fresh if possable
1 Lb Fresh shrimp shelled and veined
1 Cup onion diced
1 Cup Sun dried tomatoes not in oil sliced into thin strips
2 Garlic cloves chopped
32 Oz chicken stock or broth
1/4 Cup fish stock
1/2 Cup Dry white wine
1/2 Cup cream
1 Cup grated Locatelli
All purpose flour for dredging
2 Tbsp Unsalted butter
1/2 cup Fresh parsley chopped
Salt $ Fresh ground black pepper
Preparation
Remove the shells from the shrimp. Place the shells into a pot with 1 quart of water and bring to a boil. Add salt and pepper then lower to a simmer. Simmer for about 1/2 hour to 45 minutes to create a stock. Remove from the flame and reserve for later. While the stock is cooking. Season the shrimp with salt and pepper and dredge them in flour. In a large skillet on a high flame render the panchetta or bacon until crisp. Remove and reserve the crispy meat for later. Leaving as much of the oil in the skillet as possible. Add about 2 tbsp of butter on a medium high flame to the rendered oil. When the butter is hot and bubble add the shrimp cook about 1 to 2 minutes on each side and remove immediately and reserve for later. Saute the onion and the tomatoes in that oil on a medium flame with salt and pepper. When the the onion is softened and translucent after about 8 to 10 minutes add the garlic. Saute another couple of minutes continuously stirring so not to burn the garlic. De glaze the saute with the wine and when the wine reduces add the 1/4 fish stock and reduce again. Put the chicken stock in and simmer for about 30 minutes. You want to have a pot of water ready and cook the pasta. Leave the pasta slightly less then just aldente undercooked. After about 30 minutes add the cream to the sauce then the shrimp simmer a minute and add the Locatelli. Take the pasta add it to the skillet simmer about another minute or two and put it into a serving platter or bowl. Sprinkle the parsley on top and serve.
