Cooking notes - super simple. Rendered pancetta with a little olive oil in the pan, then added small raw shrimp (pre-frozen then thawed). Cooked a couple of minutes, then added tomato paste, juice of 1/2 lemon, 1/2 single dry white wine, and fresh parsley and basil. Cooked down a few minutes and added Kalamata olives, capers, diced Hatch green chiles, and ~2/3 jar Rao's Arrabiata. Meanwhile I cooked the low carb pasta in a separate container. Took ~ 20 minutes total, including getting everything out and ready.