I’m not sure what it is about garlic and butter, but the appeal of the combination is (almost) universal.
Add a squeeze or 2 of lemon juice and, chopped parsley, toss it with some pasta and it’s a meal.
The shrimp and prosciutto are a just a nice addition.
Most people (like mon mari) like freshly grated Parmesan on their pasta.
I skipped it for me with this dish…. served it on the side to make him happy.
Click here to Pin Shrimp & Pasta, Garlic, Herb Butter
PrintShrimp & Pasta, Garlic, Herb Butter
The lemon juice and white wine extend the garlic sauce without using quite so much butter. The Prosciutto is a sweet/salty counterpoint to the shrimp, balancing the flavors nicely.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Pasta
Ingredients
- 10oz (300gr) cleaned shrimp (prawns)
- 2oz (60gr) Prosciutto or other dry-cured ham, 3 slices, roughly chopped
- 5 cloves garlic, minced
- 2 shallots, sliced
- 1 tsp paprika
- 2 tbs butter
- 1 tbs olive oil
- 2 tbs lemon juice
- 2 tbs white wine
- 4 tbs fresh parsley, chopped
- 1/4 cup (1 oz, 30 gr) freshly grated Parmesan
- 1 1/4 cups (4.2 oz, 125 gr) bite-size pasta
Instructions
- Cook pasta according to package directions, just until al dente. Drain.
- Heat butter and oil in a nonstick skillet over medium heat.
- Add shallots, garlic, and sauté, stirring frequently, 5 – 7 minutes. Don’t let the garlic get too brown.
- Add ham and sauté 5 minutes longer, just until starting to get crisp.
- Stir in paprika.
- Add shrimp and sauté until cooked through (they’ll turn opaque and curl).
- Add lemon juice, white wine and parsley; heat through.
- Add pasta and heat through, stirring.
- Spoon into a serving dish, sprinkle with Parmesan if using and serve.
Notes
I served the Parmesan on the side as an option for the shrimp. Substitute 2 tbs dried parsley for the fresh.
Nutrition
- Serving Size:
- Calories: 613
- Sugar: 3.9 g
- Sodium: 532.4 mg
- Fat: 23.8 g
- Saturated Fat: 10.5 g
- Trans Fat: 0 g
- Carbohydrates: 53.9 g
- Fiber: 3.4 g
- Protein: 44.5 g
- Cholesterol: 272.2 mg
Keywords: shrimp, garlic butter, pasta
Our acacia tree is blooming.
I can smell it everywhere.
On a sunny day I sit beneath the tree, look up to the blue sky and breathe in the fragrance.
The problem with white flowers on a brilliant day is they kind of get absorbed into the other colors.
But it’s the scent that I love…. the colors are a bonus.
Last night I went out for one last breath.
The setting sun was turning the white flowers a copper color.
Sometimes, one just can’t capture nature.
A closer look at the flowers…..
Well, I had a really long comment about the magnolia trees around here and why people keep insisting trying to plant them when they always bloom before the last snowfall and then only end up flowering for about three days, but that’s all I can remember.
This is why I keep flash frozen shrimp around though. Makes things so much easier and fresh shrimp isn’t always available here that looks nice. And it makes such a quick, tasty dinner.
I never buy shrimp that have to be peeled anymore. I can buy ‘fresh’ peeled shrimp, pre-packaged. They’re cleaned and cooked and just fine. My hands get a rash if I clean them and the hubs hates the job. It’s easy; we’re happy. lol