Shrimp with Pancetta and Rosemary (Gamberi al Rosmarino)

  • Serves

    serves 4-6


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.


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


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.

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