In a large skillet, heat 1 tablespoon of the olive oil over medium high heat.
Add the pancetta and cook, until the pancetta is crispy - about 3 - 4 minutes.
Remove the pancetta from the pan and reserve.
Add another tablespoon of olive oil and add the about 1 third of the shrimp, adjusting the amount so that the shrimp aren't crowded.
Cook the shrimp for 3- 4 minutes and then flip.
Cook for another 2 - 3 minutes until the shrimp are pink and opaque.
Remove the shrimp to a plate an keep warm.
Repeat - add another Tablespoon of oil to the pan and let heat for a minute.
Add the remaining shrimp and cook.
Remove the shrimp.
Add the remaining Tablespoon of oil to the pan and heat for 1 minute.
Add the garlic and cook for about 45 seconds until the garlic is browned.
Add all the tomatoes and cook until the tomatoes are softened, about 3 minutes.
Add the wine and rosemary, stirring to scrape up any browned bits on the bottom of the pan.
Cook for 5 - 7 minutes until the wine has evaporated and the tomatoes have broken down.
Add the pancetta and the shrimp and stir to re warm.
Taste the sauce and season with salt and pepper as desired.
Remove the rosemary sprigs and serve in a low bowl with forks as an appetizer or in individual bowls with some good crusty bread for scooping up all that lovely tomato sauce.