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Giant shrimp simmered in a roasted garlic tomato sauce

Roasted Garlic Tomato Sauce with Juicy Shrimp

Giant juicy shrimp simmered in a Pancetta and roasted garlic tomato sauce.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Author Gerry Speirs


  • 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


  • 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.


The tomatoes may come whole in the can. You can use your hands to crush them gently. There will be leftovers because the can size is 28 ounces. I use these tomatoes because I prefer the flavor, but if you don't wish to have any leftovers you can buy a 14 ounce can of diced tomatoes instead and add all of it to the skillet.