Shrimp with guanciale and rosemary is a great example of a quick and simple Italian dinner. Serve over your favorite pasta or vegetable side.

Recipe:

Ingredients:

• 4 oz. guanciale, sliced and chopped
• Olive oil
• 4 cloves garlic, thinly sliced
• 1 lb. large shrimp, peeled and deveined
• 1/2 cup white wine
• 1-2 Tbsp. fresh rosemary leaves
• 1 cup tomato, seeds removed and chopped
• Salt and pepper to taste

Directions:

Season shrimp with a little salt and pepper and set aside.

Saute the guanciale in a little olive oil until it is just crispy and most of the fat is rendered. Renmove from the skillet and set aside.

Add garlic to the skillet and saute for about 1 minute. Be careful not to brown the garlic, so it doesn’t turn bitter.

Add the shrimp to the skillet and cook until it turns pink and is just opaque. Remove with a slotted spoon and set aside.

Deglaze the skillet with white wine, scraping up any browned residue and then add tomatoes, rosemary.

Bring to a boil and reduce the liquid by about half.

And the shrimp back to the pan, along with the guanciale, stir to coat the shrimp with the sauce and serve immediately.

Full printable recipe at http://ift.tt/1K7tOBk