Italian Shrimp Linguine with Zesty Spicy Sauce

Savory Italian Shrimp and Linguine with Zesty Spicy Sauce

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Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions, until al dente. Reserve 1/4 cup of the starchy cooking water for later, then drain the pasta.
In a large skillet, heat over medium-low. Add the pancetta and sauté until crisp and golden brown, about 5 minutes. Remove it from the pan, leaving the fat behind.
Increase heat to medium and add 1 tablespoon of olive oil to the pancetta fat. Season the shrimp with 1 teaspoon of salt, black pepper, and 3/4 teaspoon red pepper flakes. Cook until they turn opaque and golden brown, about 2 minutes per side. Remove the shrimp and set aside.
Add the remaining tablespoon of olive oil to the pan. Toss in the shallot and garlic, seasoning with the rest of the salt and red pepper flakes. Sauté until the shallots are tender and translucent, around 2 minutes.
Pour in the dry white wine and scrape up any delicious bits stuck to the pan. Add the canned tomatoes, cover, and let the sauce simmer until it thickens, about 10 minutes.
Gently fold in the cooked linguine, reserved pasta water, shrimp, pancetta, basil, lemon zest, and 6 tablespoons of the asiago cheese. Toss well and adjust the seasoning with additional salt to taste.
Portion the pasta into bowls and finish with the remaining asiago cheese and a sprinkle of fresh parsley for a pop of color.