From “Rachael Ray Just in Time! All New 30-Minute Meals, Plus Super-Fast 15-Minute Meals and Slow-It-Down 60-Minute Meals”:
1 pound medium pasta shells
2 tablespoons EVOO (extra-virgin olive oil)
1/3 pound pancetta, sliced 1/8 inch thick
1 medium onion, chopped
3 to 4 garlic cloves, grated OR finely chopped
1 pound medium shrimp, peeled and deveined
1 (16-ounce) bag frozen peas, defrosted 2 minutes in a microwave oven
Zest and juice of 1 lemon
A generous handful of fresh flat-leaf parsley
1 to 1 1/2 cups chicken stock (eyeball it)
Bring a large pot of water to a boil. Salt it liberally, then drop in pasta shells. Undercook pasta a bit; it should be slightly al dente, about 8 minutes.
While pasta cooks, heat a deep skillet over medium-high heat. Add EVOO, twice around the pan, and when oil ripples, add pancetta. Brown and crisp pancetta 3 to 4 minutes, then add onion and garlic and cook 2 to 3 minutes more. Add shrimp, season with salt and pepper, and cook 3 minutes, just until they become firm and pink.
Place 2/3 of peas in a food processor along with lemon zest and juice, parsley and chicken stock. Puree until smooth. Add pureed peas and remaining whole peas to cooked shrimp and stir until just heated through, a minute or two. Toss cooked and drained pasta shells with peas and shrimp for a minute to absorb flavor and liquids. Makes 4 servings.
Per serving: 714 calories; 13 g fat (2 g saturated fat; 16 percent calories from fat); 106 g carbohydrates; 171 mg cholesterol; 586 mg sodium; 42 g protein; 9 g fiber.