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Shrimp with Crispy Pancetta, Tomatoes and Rosemary
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Shrimp with Crispy Pancetta, and Tomatoes

When it comes to shrimp recipes, this Garlicky Shrimp with Crispy Pancetta and Tomatoes is one of my favorites! Succulent shrimp, plenty of garlic, umami rich pancetta, and bright tomatoes comeWh together in minutes for an easy appetizer or shrimp dinner!!! 
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Appetizer
Cuisine: Italian
Servings: 4 servings
Calories: 511kcal

Ingredients

  • 8 oz. pancetta cut into ¼ inch dice
  • ¼ cup extra virgin olive oil
  • 1 lb. peeled and deveined shrimp 20 -25 count
  • 6 cloves garlic thinly sliced
  • ½ cup dry white wine
  • 4 large sprigs fresh rosemary or 2 teaspoons dried
  • 4 roma tomatoes cored and diced
  • salt and pepper to taste.

Instructions

  • 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.

Notes

For this garlicky shrimp recipe, you can use either large (31/35 shrimp per pound) or medium (41/50 shrimp per pound).
If you've defrosted the shrimp from frozen, make sure to blot the shrimp really well so that the shrimp don't steam when you cook them. 
I used Italian pancetta which is a little less sweet than bacon. But bacon totally works!! 
If making this shrimp dish for dinner, this shrimp recipe is delicious served over pasta or rice. I like to serve this shrimp recipe with this Romaine Salad with Blue Cheese Vinaigrette  or these Mustard Greens with White Wine Vinaigrette .
For dessert, I highly recommend this Creamy Lemon Proscecco Cocktail  aka Sgroppino!!

Nutrition

Serving: 0g | Calories: 511kcal | Carbohydrates: 5g | Protein: 31g | Fat: 37g | Saturated Fat: 9g | Cholesterol: 323mg | Sodium: 1262mg | Potassium: 389mg | Fiber: 0g | Sugar: 1g | Vitamin A: 540IU | Vitamin C: 14.5mg | Calcium: 184mg | Iron: 3mg