Ingredients
The following ingredients have 2 Servings
- 1 in garlic bulb (sliced half horizontally.)
- 2 tablespoons olive oil
- 1 tablespoon diced shallot
- 1 teaspoon dried oregano
- A pinch of dried red pepper flakes
- 3 tablespoons diced Pancetta
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 1 cup San Marzano Plum Tomatoes (crushed plus 8 tablespoons of the juice *see notes*)
- 6 large shrimp (peeled but tails left on)
- Fresh Parmesan and basil for garnishing
Instruction
- Preheat the oven to 375 degrees F.
- Place one half of the garlic bulb in the skillet you're going to use (sliced part facing up)
- Drizzle the olive oil over the garlic and bake in the oven for 35 minutes and golden brown.
- Once the garlic has been cooked, saute the diced shallot until soft.
- Squeeze the roasted garlic cloves out of the bulb and add them to the shallot.
- Add the oregano, pepper flakes and Pancetta and cook for about 3-4 minutes.
- Season with the salt and pepper.
- Add the crushed tomatoes and juice and bring to a simmer.
- Cook for about 5 minutes, stirring. Test the seasoning and add more salt and pepper if you prefer.
- Place the shrimp into the sauce and cook until they just turn pink.
- Grate some of the Parmesan over the shrimp and garnish with shreds of fresh basil.
- Serve at once with some crusty bread sticks or baguette slices.
