Shrimp with Pancetta and Rosemary (Gamberi al Rosmarino)
These pancetta-studded shrimp are ready in minutes. Serve them with extra bread to mop up the garlicky wine sauce. Get the recipe for Shrimp with Pancetta and Rosemary (Gamberi al Rosmarino) ». Todd Coleman

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.

Yield: serves 4-6


  • 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


  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.