Linguine with Red Onion Marmalade, Pancetta, & Shrimp

Linguine with Red Onion Marmalade, Pancetta, & Shrimp


  • 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


  • 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.


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