Shrimp with Pancetta and Rosemary (Gamberi al Rosmarino)

Name: Shrimp with Pancetta and Rosemary (Gamberi al Rosmarino)
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 8 oz. pancetta, finely chopped; 1 ⁄ 4 cup olive oil; 4 cloves garlic, thinly sliced; 16 medium shrimp, deveined; Kosher salt and freshly ground black pepper, to taste; 1 ⁄ 2 cup white wine; 2 sprigs rosemary, stemmed; 1 medium tomato, cored, seeded, and finely chopped; Crusty bread, for serving

Serves
serves 4-6

TODD COLEMAN

Serve these garlicky shrimp with lots of crusty bread. This recipe first appeared in our March 2012 issue, with Dana Bowen's story Good and Plenty.

Ingredients

8 oz. pancetta, finely chopped
¹⁄₄ cup olive oil
4 cloves garlic, thinly sliced
16 medium shrimp, deveined
Kosher salt and freshly ground black pepper, to taste
¹⁄₂ cup white wine
2 sprigs rosemary, stemmed
1 medium tomato, cored, seeded, and finely chopped
Crusty bread, for serving

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Instructions

Step 1

Heat pancetta and oil in a 12″ skillet over medium-high heat; cook until crisp, 6–8 minutes. Using a slotted spoon, transfer pancetta to a plate. Add garlic to skillet; cook for 1 minute. Season shrimp with salt and pepper; add to skillet. Cook until pink, about 2 minutes. Add wine, rosemary, and tomato; cook until wine is reduced by half, 2–3 minutes. Sprinkle with pancetta.

Heat pancetta and oil in a 12″ skillet over medium-high heat; cook until crisp, 6–8 minutes. Using a slotted spoon, transfer pancetta to a plate. Add garlic to skillet; cook for 1 minute. Season shrimp with salt and pepper; add to skillet. Cook until pink, about 2 minutes. Add wine, rosemary, and tomato; cook until wine is reduced by half, 2–3 minutes. Sprinkle with pancetta.