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Shrimp and pancetta
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| 1 pkg(4 oz) | Italian Classics Diced Pancetta, (Deli Dept) |
| 1 pkg(32 oz ) | Uncooked Easy Peel Shrimp, (31-40 ct), thawed |
| Salt | |
| fresh ground pepper to taste | |
| 1 bunch | green onions, thinly sliced |
| 1 cup | Food You Feel Good About Chicken Culinary Stock |
| 1 pkg(0.25 oz) | Food You Feel Good About Italian Parsley, stemmed, finely chopped (about 2 1/2 Tbsp) |
| 2tbsp | butter |
1. Add pancetta to large skillet on MEDIUM. Cook, stirring often, about 10 min or until almost crispy.
2. Season shrimp with salt and pepper. Raise heat to MEDIUM-HIGH; add shrimp and green onions. Cook, stirring, 2 min. Add stock; bring to simmer. Cook about 2 min until internal temp of shrimp reaches 130 (check by inserting thermometer into thickest part of shrimp). Remove pan from heat.
3. Add parsley and butter; stir until butter melts.
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