Seared Prawns over Tomato Sauce with Pancetta, Orange & Cream

Rich flavors and a creamy northern sauce to serve with our fabulous Ligurian Pappardelle

21-30 shrimp
1 package Pappardelle or Fettuccine
3 tbsps of Perla extra virgin olive oil
4 shallots, minced
4 cloves garlic, minced
1 cup pancetta, cubed or chopped
1 orange peel
1 teaspoon of hot pepper flakes or Bomba Calabrese
1/2 cup white wine (Pinot Grigio)
3-4 jars of Tomato Sauce by Iacobini
salt and pepper to taste
1/2 cup of cream

For shrimp: This should be done last so shrimp are moist. Wash and peel, devein and toss with salt and pepper. Sear in hot olive oil (Perla) over high heat. Finish with 1 tblsp zest of orange. Reserve and place over pasta.

Method
Heat the oil in a heavy bottom pot. Sweat the shallots, pancetta, garlic, hot pepper, and pancetta over medium heat until soft. Deglaze with wine for 1-2 minutes and add the tomatoes while stirring. Cook over low heat stirring frequently for 1 hour or until thick. Season with salt and pepper. Cook pasta in sea salted water while boiling rapidly for 8-10 minutes. Pasta should be al dente. Add cream to sauce and mix well. Sauce should have an orange-pink hue. Add the drained pasta to a saucepan with the sauce and finish cooking the pasta in the sauce for about 1 minute over medium low heat. Place the prawns (shrimp) on top and garnish with leafy Italian parsley. Serves four.