Once I realized how easy it was to make a complete gluten-free pasta dinner in one skillet, I started brainstorming recipe combinations. This One Skillet Pasta with Shrimp, Peas & Pancetta was at the top of the list! Are there any one skillet pasta recipes you’d like to see here? Let me know if the comments!
One Skillet Pasta with Shrimp, Peas & Pancetta is your new favorite weeknight dinner.
Not only is this recipe quick and easy, it’s budget-friendly too. In fact, if you have a Trader Joe’s near you, you should be able to get all of the ingredients there! I really like the Argentinian pink shrimp that they have in the frozen section there.
As I mentioned in my One Skillet Pasta Puttanesca: the type of pasta you use will have an impact on this recipe. You need to use a gluten-free pasta that is starchy enough to thicken the sauce, and one that cooks in the right amount of time. My recommendation is to use a pasta that is 100% rice (white or brown), and that cooks in around 7-10 minutes.
I tolerate dairy, so love adding some good Parmesan to this one skillet pasta with shrimp, peas & pancetta, but it’s not necessary if you don’t do well with dairy. The pasta will thicken the sauce and even makes it seem creamy, even without any dairy added!Print
One Skillet Pasta with Shrimp, Peas, and Pancetta
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course, Pasta
- Cuisine: Italian
one skillet + 10 minutes = a complete and delicious pasta dinner
- 2 tablespoons extra virgin olive oil
- 2 large shallots, (about 1 cup sliced)
- 4 ounces pancetta, (minced)
- 1 teaspoon salt
- 4 1/2 cups water
- 12 ounces gluten-free ziti or rotini* ((I used Trader Joe’s brown rice ziti))
- 1 pound large shrimp, (about 20–25 per pound, thawed if frozen)
- 1 cup frozen peas
- 1/2 cup grated parmesan cheese, (optional)
- In a large, high sided skillet, heat the olive oil over medium heat. Stir in the shallots and pancetta and cook, stirring occasionally, until the shallots are golden brown and the pancetta is crispy, about 4-6 minutes. Remove with a slotted spoon to a small bowl, leaving as much of the fat in the pan as possible.
- Add the water, pasta, and salt. Bring to a boil and cook, stirring often, until the pasta is about 75% cooked, and the water has mostly reduced into a sauce, about 5-6 minutes.
- Add the shrimp and the peas and cook for another 2-3 minutes, or until the shrimp is cooked and the pasta is al dente. Stir in the reserved shallots and pancetta.
- Remove from the heat and stir in the Parmesan cheese, if using.
*Make sure to choose a pasta made from rice or other starchy ingredients for this recipe to work. Look for white or brown rice pastas that have a 7-10 minute cooking time.
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I would love to try this recipe it sounds amazing but my body doesn’t tolerate shrimp. I know, bummer right? I loved shrimp and then my body turned on me. What other protein would you recommend?
(answering here too in case someone else has the same question!) Chicken would be great, or some kind of sausage. You’d just have to adjust cooking time depending on what kind of protein you’re using. The shrimp cooks super fast so is added towards the end. You could add cooked sausage at around the same time, or leftover roast chicken right at the end.
So nice to find a pasta recipe! My favorite gluten free pasta is 100% buckwheat. I’ll definitely try this.
Cannot wait to try this as I have 3 bags of that tasty shrimp in the freezer right now! Readers- pick up a bag, you won’t regret it! I stock up every time I make it to a TJs since I don’t live close to one. Also highly recommend Jovial brands new Cassava pasta. It is the best GF pasta out there!!! Thank you Simone for all of the wonderful recipes. I absolutely love your cookbooks and use them often. I have been following you for quite some time and also went to one of your pop up dinners years ago when I lived in the Bay area. OUTSTANDING. I have since moved back to the midwest as I am a country girl at heart 🙂