Shrimp & Pasta, Garlic, Herb Butter

Shrimp Pasta

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.


  • 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


  • 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.


I served the Parmesan on the side as an option for the shrimp. Substitute 2 tbs dried parsley for the fresh.


Keywords: shrimp, garlic butter, pasta

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