Fresh-Pressed Olive Oil Club

Shrimp with Pancetta and Rosemary (Gamberi al Rosmarino)

Shrimp with Pancetta and Rosemary (Gamberi al Rosmarino)

For snappier shrimp, brine in heavily salted water for 15 minutes before draining and sautéing. (If you brine, skip salting the shrimp before cooking.)


  • 8 ounces pancetta, finely chopped
  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 16 medium shrimp, deveined
  • Kosher salt and freshly ground black pepper
  • 1/2 cup white wine
  • 2 small sprigs fresh rosemary, stemmed
  • 1 tomato, cored, seeded, and finely diced
  • Crusty bread, for serving


Heat the pancetta and olive oil in a large skillet over medium-high heat; cook until crisp, 6 to 8 minutes. Transfer the pancetta with a slotted spoon to a paper towel-lined plate. Add the garlic and sauté for 1 minute. Season the shrimp with salt and pepper and add to the skillet. Cook until pink, about 2 minutes, stirring occasionally. Add the wine, rosemary, and tomato and cook until the wine is reduced by half, 2 to 3 minutes. Sprinkle with the pancetta and serve immediately with crusty bread.

Serves 2 as a light meal or 4 as an appetizer — Recipe from Saveur, March 2012