Over medium heat, cook pancetta until crispy, mixing around frequently (approximately 10-12 minutes). Remove from heat. Spoon pancetta onto paper towel-lined serving dish.
Add a few tablespoons of chicken broth to pot. Beware of steam. With wooden spoon, scrape crispy pancetta pieces from bottom of pan.
Return pot to high heat. Add remaining broth and rice. Bring to boil. Reduce heat to low. Cover and simmer thirty minutes, until liquid is absorbed.
Meanwhile pat dry shrimp with paper towel. Season both sides of shrimp with salt and pepper.
Remove rice from heat. Let sit five minutes. Return pancetta to rice. Combine. Remove rice and pancetta to serving dish.
Heat one tablespoon olive oil over medium heat. Add kale, chili flakes, and 1/2 teaspoon each salt and pepper. Saute kale 2-3 minutes until oil is absorbed. Cover. Simmer 2-3 minutes. Spoon kale over rice mixture.
Heat one tablespoon olive oil over medium heat. Add shrimp in a single layer. Cook 2-3 minutes per side until completely pink. Place shrimp over kale. Enjoy!