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Orecchiette with Shrimp, Pancetta and Fresno Chiles


Kosher salt

1 pound orecchiette

2 tablespoons butter

8 ounces pancetta, cut into medium dice

1 tablespoon extra-virgin olive oil, plus more for drizzling

2 cloves garlic, thinly sliced

1/2 teaspoon red pepper flakes

8 ounces large shrimp, peeled and deveined, tails removed, sliced lengthwise

2 small Fresno chile peppers, seeded and sliced into very thin rings

Zest of 1 lemon

1/2 cup freshly grated Pecorino Romano

1/2 cup roughly chopped fresh basil



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