Fettuccine with Pancetta, Roasted Tomatoes and Shrimp

Start by preparing the roasted tomatoes. Preheat the oven to 450°F and coat a shallow baking pan with nonstick spray.

Place 1 tablespoon of the olive oil in a mixing bowl. Whisk in the balsamic vinegar and about 1/2 teaspoon of the garlic. Add the tomatoes, season with salt and pepper and combine well. Arrange the tomatoes cut side up on the prepared baking pan and roast until slightly caramelized, 20 to 25 minutes. Remove from the oven and set aside.

While the tomatoes roast, put a large pot of salted water on to boil for the pasta.

Fry the pancetta in a heavy skillet over medium-high heat until nicely browned. Drain on paper towels, transfer to a plate and set aside.

Drain all but 1 tablespoon of the fat from the pan, then add 1 tablespoon of the olive oil and return the pan to the stove over medium-high heat. Add the shrimp and sauté just until they turn pink and opaque, 1-1/2 to 2 minutes. Transfer the cooked shrimp to the plate with the pancetta and set aside.

Add the remaining tablespoon of olive oil to the pan and reduce the heat to medium. Add the onion and sauté until soft and translucent, 3 to 4 minutes. Add the remaining garlic and continue cooking until fragrant, 1 to 2 minutes longer. Add the cream, combine well and return the shrimp and pancetta to the pan. Remove from the heat and cover to keep warm.

Cook and drain the fettuccine according to package directions. Transfer to a serving bowl, add the shrimp mixture and parsley and toss to combine. Add the tomatoes along with any juices that may have accumulated in the baking pan, toss gently and serve immediately.