Recipe: Roasted Potatoes, Shrimp, Pancetta

Good ole Trader Joe's Cookbook does it again!

Ingredients:

 - 2 TBS. olive oil

 - 1 lb. boiling potatoes, cut into small cubes or 1 lb. bag of TJ's Teeny Tiny Potatoes, left whole

 - 2 oz. diced pancetta
  - 1/4 tsp red pepper flakes
 - 2 cubes Trader Joe's frozen garlic cubes (or probably 2 cloves)
 - 1/4 cup dry white wine (red wine was fine too)
 - 1 lb large shrimp (21-25 per pound)
 - fresh parsley (I have used both and fresh is SO much better)

Directions:

1.  Preheat oven to 450 degrees. 

2.  Heat olive oil in an ovenproof saute pan (I used a cast iron skillet) and saute the potatoes over medium-high heat until softened and golden, about 10 minutes.

3.  Add the pancetta, garlic, red chile pepper flakes, shrimp and white wine (one time I used red wine and it was tasty too).

4.    Season lightly with salt and pepper, stir to combine.

5.  Place the pan into the preheated oven and roast until shrimp are just cooked through, about 10 minutes. 

6.  Garnish with chopped parsley.

Serves 4, Calories are 342 per serving. 

Prep time:  10 minutes

Cooking time:  25 minutes

Delicious, quick week night meal, reasonably decent for you served with a salad and yum leftovers!