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Rachael makes quick and easy sauteed sage-and-pancetta-wrapped shrimp in a lemon-butter sauce. 

About 21 years ago, Rach made her very first 30-minute meal on Food Network, this shrimp dish. She did a test run beforehand on Emeril Lagasse's set and didn't realize the culinary team was preheating the skillet while she was nervously asking the director and producer a ton of questions. When she finally started cooking and added the oil to the pan, ten-foot flames shot right up to the ceiling. She was shocked, but carried on and the rest is history!  

Rachael learned how to cook from her mom, and this is her recipe. Serve with a green salad of escarole or romaine and shaved fennel, onion, lemon juice and EVOO, along with crusty bread for mopping. (Rach chars ciabatta, rubs it with garlic, then tops it with EVOO and flaky sea salt.)  

For more recipes from our "First Thing I Ever Made on TV" episode, check out Ryan Scott's Chicken Piccata with Potato Gnocchi, Josh Capon's 7-Time Award-Winning Burger and Brooklyn Beckham’s Squish Burgers.


  • 24 very large shrimp, peeled and deveined (reserve peels and heads) 
For the Fortified Stock:
  • Peels and heads from shrimp
  • ½ cup white wine
  • 2 cups stock
  • 1 lemon, sliced
  • 1 teaspoon peppercorns
  • 2 bay leaves
  • 1 small white onion, halved
To Prepare Shrimp:
  • 4 cloves garlic, chopped or grated
  • Zest of 1 lemon
  • Salt and white or fine black pepper
  • 24 large sage leaves
  • 24 slices of pancetta to wrap the shrimp (not too thin)
  • 3 tablespoons olive oil
  • ½ cup white or dry vermouth
  • Juice of ½ lemon
  • 3 tablespoons butter
  • ½ cup parsley, chopped


Serves: 4 to 6


For the stock, toast shells in medium pot, add remaining ingredients and cook at a medium rolling boil to reduce to 1 cup, then strain. 

Season shrimp with garlic, zest, salt and pepper. Place a sage leaf down the back of each shrimp and wrap in pancetta. 

Rachael Ray 14-Inch Frying Pan with Helper Handle

Rachael Ray 14-Inch Frying Pan with Helper Handle

Rachael Ray

Heat oil in large nonstick skillet over medium-high heat and cook shrimp 7 to 8 minutes until pancetta is crisp and shrimp are opaque. Add vermouth and shake pan 30 seconds, add stock and reduce 1 minute, then add lemon juice and butter to incorporate. Top with parsley and serve.