Shrimp with Tomatoes and Pancetta

IMG_0997Simple, packed full of flavor and definitely special enough to serve when guests are over. This is a great dish, and you’ll come back to this recipe again and again.


1-1.25 lbs shrimp  (if frozen make sure they are thawed)

1 container of little tomatoes

1 bunch of cilantro or basil

100 grams (approximately) of chopped pancetta  (You can buy this already chopped up in little cubes, or you can chop yourself.  Buy it thinly sliced and dice up.)

1 shallot or 3 garlic cloves

1/4 C. Parmesan cheese (grated).  I also like Pecorino Romano.

1 tsp of Knorr chicken bullion (dried powder) –adds flavor but not necessary

2 T olive oil

¼ tsp red pepper flakes

Cajun spices (can purchase this prepackaged, or use garlic salt–like Lawry’s)


  1. Wash produce and slice tomatoes in half (leave a few whole)
  2. Rinse shrimp, let dry a little and then add to a bowl. Drizzle some olive oil over them and then sprinkle about 1 teaspoon Cajun seasoning over the shrimp and stir until evenly mixed.
  3. On medium low heat, Cook pancetta until nice and golden brown in about 2 tablespoons of olive oil. Add about ¼ t. of red pepper flakes if you like a little extra spice.
  4. Chop up the garlic or shallots and add to pancetta for about 20 seconds. Be careful not to brown garlic to much or it will become bitter.
  5. Add tomatoes and cook until they become soft. The skin on the tomatoes will start to get wrinkly.  You can use the back of your spoon or spatula to smash them up a little to release juices.  But leave some whole.
  6. Add cheese and mix.
  7. Add Shrimp and stir. Cook until pink.  Sprinkle more grated cheese and herbs over the top.


Follow directions on the bag of rice.  You can add a tsp. of chicken bullion to the water to add some flavor.  I also like adding some herbs at the end (like cilantro or basil) but not necessary.  General rule when cooking regular rice is 2 Cups of water/liquid to 1 Cup of rice.

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