This quick-and-easy garlic shrimp with crispy pancetta comes together in a snap; serve over your favorite pasta for an effortless supper.
Servings 4 people
- 2 tbsp olive oil 30mL
- ¼ cup diced pancetta 55g
- 6 cloves garlic sliced
- 3 sprigs fresh rosemary
- 1 lb. large fresh shrimp peeled and deveined
- Zest and juice of 1 lemon divided
- 1 tsp kosher salt 6g
- ½ tsp ground black pepper 6g
- ¼ tsp crushed red pepper flakes 7g
Heat olive oil in a large skillet over medium heat. Add pancetta; cook, stirring occasionally, 2 minutes.
Add sliced garlic and rosemary, cook 2 minutes more.
Stir in shrimp, lemon zest, salt, pepper, and red pepper flakes.
Cook, stirring occasionally, until shrimp is cooked through, 3 to 5 minutes.
Remove from heat; squeeze lemon over shrimp, and toss to combine just before serving.
If you can't find pancetta at your market substitute bacon.
Grate some extra garlic on the dish in the last few minutes of cooking for an extra bite.
Not a rosemary fan? Use some fresh thyme instead!!
Serving: 1cup | Calories: 186kcal | Carbohydrates: 1g | Protein: 23g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1469mg | Potassium: 108mg | Vitamin C: 6mg | Calcium: 173mg | Iron: 2.5mg