Mediterranean Langostino Pasta

• 1 pound Pasta Of Choice (I Used Bow Tie)
• 5 ounces, weight Pancetta, Diced Or Chopped Small
• 1 whole Onion, Medium, Diced
• 1 whole Yellow Bell Pepper, Large Diced
• 4 cloves Fresh Garlic, Minced
• 1 pound Langostino (I Used Precooked)
• 1/4 cups Chopped Sun Dried Tomatoes
• 18 teaspoons Crushed Red Pepper
• 4 Tablespoons Capers
• 1/4 cups Chopped Fresh Parsley
• 2 Tablespoons White Balsamic Vinegar
• 2 Tablespoons Half-and-half (optional)
• Salt And Pepper, to taste
• Olive Oil, As Needed
• Freshly Grated Parmesan Cheese (optional)

1. While prepping vegetables, bring a pot of water to boil for the pasta.
2. Cook the pasta according to package directions until al dente.
3. Drain pasta and set aside in a large bowl, reserving 1/4 cup of the pasta cooking water.
4. In a large skillet, cook the pancetta over medium heat, rendering out some of the fat.
5. When pancetta is just getting a little crisp, add the onion and cook for 2 or 3 minutes.
6. (Add a drizzle of olive oil if necessary to keep things from sticking to the pan.)
7. Add the yellow pepper and garlic and cook for another 3 minutes, stirring as needed until the vegetables are just slightly past crisp tender.
8. Stir in the langostino, sun dried tomatoes, crushed red pepper, and the capers.
9. Cook and stir until the langostino has warmed through.
10. Stir in the parsley, white balsamic vinegar, and half and half (if using).
11. Add salt and pepper to taste.
12. Toss all of the ingredients with the pasta.
13. Drizzle with the reserved pasta water and a little olive oil for moisture, if needed.
14. Serve immediately.
15. Can be topped with freshly grated parmesan cheese if desired.

pasta of choice, onion, yellow bell pepper, fresh garlic, langostino, tomatoes, red pepper, capers, parsley, white balsamic vinegar, salt, olive oil, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/mediterranean-langostino-pasta/ (may not work)