We had some leftover imported prosciutto from our New Year’s party last night and I wanted to find something creative to do with it. I instantly thought pasta as I figured my husband would want something with carbs and oil. When I searched the web for shrimp and prosciutto I stumbled upon this recipe. I had all the ingredients below in the house already so I knew I could tweak this recipe and create something spectacular. I did just that. It was a perfect balance of all things good! If you are a vegetarian and only eat fish, you can use this same recipe and do the prosciutto in a separate pan for other guests.
Ingredients:
4 slices of imported prosciutto, found at our local Claro’s Italian Market
2 tablespoons, extra-virgin olive oil
1 pound jumbo shrimp, peeled and deveined
2 tablespoons garlic, minced
½ teaspoon red pepper flakes (leave this out if you don’t like spicy) Add more if you like it VERY spicy. 1/2 tsp is perfect!
½ cup dry Chardonnay wine or any dry white wine
2 tablespoons fresh lemon juice
½ cup Roma tomatoes or sliced cherry tomatoes, seeded and diced
Zest of 1 lemon, roughly 1 teaspoon
Kosher Salt and cracked black pepper to taste
½ pound dry linguine or angel hair pasta noodles
Optional: chopped fresh parsley and freshly grated Romano cheese
Directions:
Bring a pot of water to a boil for cooking the pasta
In a large skillet on medium-high heat, add the prosciutto and cook until crispy about 3 minutes
Place the prosciutto in a bowl on a napkin to soak up the oil
Add 2 tablespoons of olive oil to the skillet along with the garlic and red pepper flakes cooking for 2 minutes
Add in the shrimp and cook until they are pink and nearly done; about 4 minutes; remove shrimp into separate bowl
Add the white wine and lemon juice to the skillet and cook until reduced by half, about 3 minutes on medium-high heat
Add in the tomatoes, lemon zest, salt, and pepper and cook for one minute
Return shrimp to the skillet and until firm; additional minute or two
Cook & drain your pasta, this can be done in sync with the prosciutto and shrimp if you can multitask
Toss the noodles into the skillet and add in your fresh parsley if you would like to add a little color
Divide the shrimp and pasta into serving plates and top with the crispy prosciutto
You can drizzle a little more olive oil on top of each dish if you wish as well as freshly grated Romano cheese or Parmesan cheese
Simply Heaven!
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