Pancetta Wrapped Shrimp with Sauteed Spinach

Date Added: Sep 5, 2010 Italian Entrees
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Prep Time

20 mins

Cook Time

6 mins

Ready In

26 mins



*to adjust serving size click on "serving box".


Jumbo Shrimp wrapped in pancetta, sauteed and baked quickly served with healthy and delicious baby spinach. A great low-carb dinner or appetizer.


  • 3  Each Jumbo Shrimp, peeled, deveined and cleaned
  • 1
  • 3  Each Pancetta slices, thinly sliced
  • 2
  • 1  Fluid ounce(s) Olive Oil
  • 3
  • ½  Tea Spoon(s) Garlic, minced
  • 4
  • 1  Cup(s) Baby Spinach, lightly packed
  • 5
  • 3  Table Spoon(s) Tomato Confit (See Recipe on
  • 6


    1. Preheat oven to 350 degrees
    2. Wrap shrimp in pancetta
    3. Refrigerate shrimp until cold and pancetta has tightened up
    4. Heat oil in a large saute pan
    5. saute shrimp for about 1 minute on each side
    6. Place in oven for 1 - 2 minutes
    7. Remove oven and place back on burner on med-low heat move shrimp to one side of pan
    8. Add garlic and saute until blondish color
    9. Add baby spinach and saute until wilted
    10. Plate up with baby spinach and top with shrimp
    11. Garnish with tomato confit (see recipe on

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