Good Morning America Recipes

Smoked Shrimp Garganelli with Pancetta, Arugula and Cranberry Beans

From Oceana to Your Dinner Table

Oceana chef Ben Pollinger creates a seafood pasta, Old World style.
Servings:Over 8
Difficulty: Moderate
Cook Time: min


  • For the cranberry beans
  • 2 quarts raw fresh shelled beans
  • 3 quarts chicken stock
  • 1 small onion cut in half
  • 1 carrot cut in half length wise
  • 1 celery stalk cut in half
  • 1 sprig rosemary
  • For the ragout
  • Extra virgin olive oil
  • 20 medium shallots, sliced thin
  • 10 cloves garlic, sliced thin
  • 1 chilies, sliced thin
  • 2 tbs whole fennel seed, ground medium fine
  • Smoked ground shrimp (50 pieces)
  • 1 quart cranberry beans in liquid
  • 1 1/2 quarts chicken stock
  • Cooking Directions

    To smoke the shrimp

    Soak wood chips for 20 minutes, set smoker to 83 degrees and let oven fill with smoke. Place the ground shrimp in an even layer in a 2 inch half hotel pan over a 4 inch half hotel pan filled with ice. Smoke for 13 minutes. Process is the same for the whole shrimp.

    For the cranberry beans

    Bring all ingredients to a simmer, reduce heat and cook until beans are soft. Season with salt after cooked. Cool down in their liquid

    For the ragout

    In EVOO sweat the shallots, garlic and chili until a LIGHT golden brown. Add the fennel seed and toast until aromatic.

    Add ground smoked shrimp and cook, breaking up large pieces with the spatula. Add the cooked cranberry beans in liquid, and chicken stock. Bring to a simmer and cook for 2 minutes. Cool.

    For the pancetta

    Slice the pancetta thin on the slicer. Cut into 1 inch squares. Render the pancetta over medium high heat lightly until just cooked. Drain.

    For the pickup


    Whole shrimp, 3 for app, 5 for main course

    Chicken stock


    Parcooked pasta


    Wild arugula


    Rendered pancetta

    Saute the whole shrimp in EVOO. Add 2 ounces chicken stock and 2 Kunz spoons of ragout. Add parcooked pasta and cook for 1 minute. Finish with a touch of butter, wild arugula, chives and rendered pancetta.

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