SHRIMP WITH PANCETTA AND ROSEMARY

By CheeseDiva

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

Preparation

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.