Shrimp and Pork Belly Bucatini


  1. Place olive oil in a sauté pan, add peppers and pork belly, and sauté until tender. Add peas and shrimp, and sauté until shrimp is 3/4 cooked. Add the cream sauce. When heated add the pasta and toss.
  2. Place in a bowl, bringing the shrimp to the top. Sprinkle with Parmesan cheese and parsley.


  • 4 oz. Allegiance® Pork, Belly
  • 6 oz. arrabbiata cream sauce
  • 4 oz. Bay Winds® Shrimp, White 26/30 Raw, Peeled and Deveined, tail off
  • 5 oz. pasta, bucatini
  • 1 pinch Peak Fresh Produce® Parsley, Fresh, chopped
  • 3 oz. Peak Fresh Produce® Peas
  • 3 oz. Peak Fresh Produce® Pepper(s), Rainbow, sliced
  • 1 oz. Roma® Cheese, Parmesan, shaved