Orecchiette with Shrimp, Pancetta and Fresno Chiles | Food Stuff
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Ingredients
- 1/2 cup freshly grated pecorino romano
- 1/2 cup roughly chopped fresh green or purple basil leaves
- 2 small Fresno chile peppers, seeded and sliced into very thin rings
- 2 cloves garlic, thinly sliced
- Kosher salt
- 4 tablespoons extra-virgin olive oil
- 1 pound orecchiette
- 8 ounces pancetta, cut into medium dice
- 1/2 teaspoon red pepper flakes
- 8 ounces large shrimp, peeled, deveined, tails removed, sliced lengthwise
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