Orecchiette with Shrimp, Pancetta and Fresno Chiles by Geoffrey Zakarian

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

Kosher salt

1 pound orecchiette

4 tablespoons extra-virgin olive oil

8 ounces pancetta, cut into medium dice

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

2 cloves garlic, thinly sliced

½ teaspoon red pepper flakes

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

½ cup freshly grated pecorino romano ½ cup roughly chopped fresh green or purple basil leaves

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