Butter Herb Shrimp in Pancetta Tomato Sauce



    • Large Shrimp-Uncooked 20-30
    • Diced Pancetta 1-2 Cups
    • Cherry Tomatoes 1 Cup
    • Butter 1 Stick
    • White Wine 1 Cup
    • Lemon ½
    • Olive Oil 1 Tbsp
    • Parsley TT
    • Chives TT
    • Shallot TT
    • Garlic TT
    • Hot Sauce TT
    • Worcestershire Sauce TT
    • Salt
    • Pepper
    • French Bread/or Ciabatta
    • *TT-To Taste


    • I start with chopping all of the herbs, garlic, shallots, lemon, and cutting the tomatoes in half, you don’t have to but I like it that way!
    • In a large sauté pan cook the pancetta until crispy-remove.
    • Add olive oil and shrimp to pan and cook just until cooked through-remove.
    • Sautee garlic and shallots and cook over moderate heat until slightly caramelized.
    • Add tomatoes and half of the fresh herbs, toss it all around and then add the white wine, hot sauce and Worcestershire sauce.
    • Reduce by half and add the lemon juice from half of a lemon, and salt and pepper to taste.
    • Add butter, I use a stick, but you can use less if you do not want it super buttery. Add back in the shrimp and pancetta and continue to cook emulsifying the butter.
    • Serve with fresh toasted bread to soak up all the yumminess!  I use French Artisan bread, coat it in butter, garlic salt and parsley and toast it up!