Step 1

Cook the linguine in a large pot of salted boiling water according to the package directions. Before draining, reserve 1/4 cup of the starchy cooking water and set aside.

Step 2

In a large skillet or cast iron pan over medium-low heat, saute the pancetta until crisp and golden brown, about 5 minutes. Using a slotted spoon, remove the cooked pancetta and set it aside on a paper towel-lined plate. Reserve the rendered fat in the pan, increase the heat to medium, add 1 tablespoon of the olive oil, and swirl to coat the pan.

Step 3

Season the shrimp with 1 teaspoon of the salt, the black pepper, and 3/4 teaspoon red pepper flakes. Add them to the pan. Cook until they’re opaque and have a golden-brown crust, about 2 minutes per side, depending on their size. Remove the shrimp and set them aside.

Step 4

Add the remaining tablespoon of olive oil and swirl to coat the pan. Add the shallot and garlic and season with the remaining salt and red pepper flakes. Saute until the shallots are translucent, about 2 minutes.

Step 5

Deglaze the pan with the white wine, scraping up any brown bits (or fond) from the bottom. Add the tomatoes, cover the pan, and simmer until the sauce begins to thicken, about 10 minutes.

Step 6

Add the cooked linguine, reserved starchy cooking water, shrimp, pancetta, basil, lemon zest, and 6 tablespoons grated asiago cheese. Toss to combine. Season to taste with additional salt.

Step 7

Divide the pasta among bowls and garnish with the remaining asiago cheese and parsley.