Shrimp & 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
Scale
- 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
