Pancetta-Wrapped Shrimp All Amatriciana

1. 1

   Bring a large pot of water to a boil.

2. 2

   Salt the water and cook the pasta to al dente.

3. 3

   Drain the water and reserve.

4. 4

   While the pasta is cooking, season the shrimp with salt and pepper.

5. 5

   Unroll a slice of pancetta into a strip and wrap the strip around a shrimp.

6. 6

   Repeat to wrap all of the shrimp.

7. 7

   Place a large skillet over medium-high heat with 2 tablespoons of the EVOO.

8. 8

   Sear the wrapped shrimp in the pan until they are golden brown and cooked through, 3 to 4 minutes per side.

9. 9

   Remove the shrimp from the pan and reserve on a plate.

10. 10

    Return the skillet to medium-high heat and add the remaining tablespoon of EVOO.

11. 11

    Add the onion to the pan and cook until tender, 2 to 3 minutes.

12. 12

    Add the cherry tomatoes and wine to the pan and cover.

13. 13

    Continue cooking until the tomatoes begin to burst, about 5 minutes.

14. 14

    Help the rest of the tomatoes along by mashing them with a wooden spoon or potato masher.

15. 15

    Season the sauce with salt and pepper and stir in the herbs.

16. 16

    Toss the cooked pasta with the sauce and divide among 4 plates, topping each with some shrimp.

* Per serving · 4 servings · Values may vary.