Linguine with Red Onion Marmalade, Pancetta, & Shrimp
Marmalade
- 3 medium red onions, julienned
- 1 cup Burgundy or other red wine
- 1 cup Balsamic Vinegar
- 1 cup Brown Sugar
- 1 teaspoon minced garlic
- 1 teaspoon cracked black pepper
- 6 Tablespoons olive oil
Linguine
- 1-2 Tablespoons olive oil
- 4 ounces pancetta, very finely diced
- 1 Tablespoon minced garlic
- 1 teaspoon crushed red pepper
- 1 ½ cups dry white wine
- 1 lb. medium rock shrimp, shelled & deveined
- ½ cup red onion marmalade
- salt & pepper to taste
- 12 ounces dry linguine, cooked & drained
- ¼ cup (1/2 stick) unsalted butter, at room temperature
- ¼ cup chopped parsley
For the Marmalade
In a medium saucepan combine all ingredients. Cook over medium heat until reduced by half, about 30 minutes. Makes about 1 cup. In a large saucepan heat olive oil over medium heat. Sauté pancetta until transparent, about 10 minutes. Add the garlic, pepper flakes, wine, shrimp and marmalade. Bring to a boil. Season with salt and pepper to taste. Add cooked pasta to pan and toss. Add butter and parsley; pour into warm serving bowl.
Makes 4-5 servings.