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Gamberi al Rosmarino (Shrimp with Pancetta and Rosemary)

From: saveur.com SERVES 4–6

8 oz. pancetta, finely chopped
1/4 cup olive oil
4 cloves garlic, thinly sliced
16 medium shrimp, deveined
Kosher salt and freshly ground black pepper, to taste
1/2 cup white wine
2 sprigs rosemary, stemmed
1 medium tomato, cored, seeded, and finely chopped
Crusty bread, for serving

Heat pancetta and oil in a 12" skillet over medium-high heat; cook until crisp, 6–8 minutes. Using a slotted spoon, transfer pancetta to a plate. Add garlic to skillet; cook for 1 minute. Season shrimp with salt and pepper; add to skillet. Cook until pink, about 2 minutes. Add wine, rosemary, and tomato; cook until wine is reduced by half, 2–3 minutes. Sprinkle with pancetta.