Ingredients

serves 4

　　Salt

　　1 pound short cut pasta, such as penne or farfalle

　　24 large shrimp, peeled and deveined

　　Freshly ground black pepper

　　24 thin slices pancetta

　　3 tablespoons EVOO (extra-virgin olive oil)

　　1 small sweet onion, finely chopped

　　2 pints cherry tomatoes

　　1/4 cup white wine

　　5 to 6 fresh basil leaves, chopped

　　1/2 cup chopped fresh flat-leaf parsley leaves

　　

Step 1

Bring a large pot of water to a boil. Salt the water and cook the pasta to al dente. Drain the water and reserve.

　　

Step 2

While the pasta is cooking, season the shrimp with salt and pepper. Unroll a slice of pancetta into a strip and wrap the strip around a shrimp. Repeat to wrap all of the shrimp. Place a large skillet over medium-high heat with 2 tablespoons of the EVOO. Sear the wrapped shrimp in the pan until they are golden brown and cooked through, 3 to 4 minutes per side. Remove the shrimp from the pan and reserve on a plate.

　　

Step 3

Return the skillet to medium-high heat and add the remaining tablespoon of EVOO. Add the onion to the pan and cook until tender, 2 to 3 minutes. Add the cherry tomatoes and wine to the pan and cover. Continue cooking until the tomatoes begin to burst, about 5 minutes. Help the rest of the tomatoes along by mashing them with a wooden spoon or potato masher. Season the sauce with salt and pepper and stir in the herbs. Toss the cooked pasta with the sauce and divide among 4 plates, topping each with some shrimp.

　　Rachael Ray's Look + Cook