Shrimp with Pancetta and Rosemary

By Leslie Blythe Pork, Seafood, Shrimp Sautéing

July 13, 2018

My husband and I went to Venice on our honeymoon about 28 years ago. We went back several times after that. Our favorite thing to do was eat a big meal at lunch and then at night go to these little chichetti bars that dot Venice. Cicchetti are small, appetizer bites that one enjoys with a glass of wine at various bacari (local bars). When in Venice is strongly recommend to throw away your map and simply get lost. This is how you find the magic. This Shrimp with Pancetta and Rosemary dish is one of the bar snacks you can also serve it over pasta for dinner.

Prep: 5 mins
Cook: 15 mins
Yields: 4 - 6 Servings

Ingredients

8 ounces 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

Directions

1Heat 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.

2Season 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.

Recipe from Saveur magazine, February 17, 2012

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