Devein, clean and remove the tails of the shrimp, set aside
In a non stick wok style pan, add olive oil, garlic, diced pancetta, diced red pepper, scallion and hot pepper cook on a medium heat, hot enough to render the pancetta, but not to burn the pepper, onion,garlic mixture. About 10 minutes,
When the bacon is rendered and the peppers soften, add the tomatoes, the white wine, salt, pepper and fresh thyme, cook for another 5 minutes, until the wine tomato and sauce reduces.
Optional Parmesan Breadcrumb topping:
In a small non stick skillet, add breadcrumbs, on a medium low heat, toast the breadcrumbs until they become golden brown in color. Remove from heat, add parmesan cheese, set aside
Serve alone, or with basmati rice. Optional, sprinkle the parmesan breadcrumb topping lightly over the shrimp when serving,