Orecchiette with Shrimp, Pancetta and Fresno Chiles

Orecchiette with Shrimp, Pancetta and Fresno Chiles
9 Ingredients
  • Kosher salt
  • 1 pound orecchiette
  • 4 tablespoons extra-virgin olive oil
  • 8 ounces pancetta, cut into medium dice
  • 8 ounces large shrimp, peeled, deveined, tails removed, sliced lengthwise
  • 2 cloves garlic, thinly sliced
  • 1/2 teaspoon red pepper flakes
  • 2 small Fresno chile peppers, seeded and sliced into very thin rings
  • 1/2 cup freshly grated pecorino romano 1/2 cup roughly chopped fresh green or purple basil leaves
Nutrition
414
21% daily value
8 servings
                                       
                                            balanced, low-​sugar
     

Fat

30% 19

Saturated

25% 5

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 3

Carbs

15% 44

Carbs (net)

- 42

Fiber

8% 2

Sugars

- 2

Sugars, added

- 0

Protein

30% 15

Cholesterol

18% 54

Sodium

15% 353

Calcium

3% 34

Magnesium

10% 44

Potassium

6% 261

Iron

6% 1

Zinc

13% 1

Phosphorus

32% 224

Vitamin A

3% 30

Vitamin C

19% 17

Thiamin (B1)

12% 0

Riboflavin (B2)

6% 0

Niacin (B3)

17% 3

Vitamin B6

21% 0

Folate equivalent (total)

5% 19

Folate (food)

- 19

Folic acid

- 0

Vitamin B12

19% 0

Vitamin D

34% 5

Vitamin E

11% 2

Vitamin K

10% 12

Sugar alcohols

- 0

Water

- 53
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