This Shrimp and Prosciutto Pasta recipe is a quick and easy pasta dish loaded with shrimp chopped prosciutto, tomatoes, and garlic all simmered in wonderfully rich cream sauce.
I’m so excited to share this bowl of Shrimp and Prosciutto Pasta with you. It’s full of such fresh flavors and isn’t it pretty too?
My husband has been traveling for work a lot lately. Fortunately, this past trip is the last one he’ll be taking for a while. The only good part about EJ being out of town is that I get to create lots of recipes for one.
Just because I’m cooking just for myself (and sometimes my daughter) doesn’t mean I can’t eat well, right?
I like to think of pasta as a blank canvas. Think about it, the flavor of pasta is mild so it can provide the perfect base to add wonderful, vibrant flavors to.
This Shrimp and Prosciutto Pasta is a simple dish with very simple ingredients but when the ingredients are combined, it’s magical.
Shrimp and Prosciutto Pasta Recipe
I used bowtie pasta (farfalle) because that’s what I happened to have on hand. Just about any pasta will do here so use your favorite.
This is a single serving recipe so if you’re cooking for yourself, use about 1 and 1/2 cups of dried pasta. Cook the pasta in a little salted water, drain it and set it aside.
For the sauce and shrimp, begin by warming a little olive oil in a skillet.
Then, add garlic, shrimp, and chopped prosciutto and sauté for a few minutes.
Next, pour in a little white wine and allow it to simmer. If you don’t want to use wine, chicken broth is a great substitute.
Finally, stir in a little cream and some shredded Parmesan cheese and that’s it.
Mix in the pasta and you’ve got a fabulous meal.
I like to add a few sliced cherry tomatoes which added a fresh touch.
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Shrimp and Prosciutto Pasta Recipe
- 1 1/2 cups bowtie pasta (or use your favorite pasta)
- 1/2 tablespoon olive oil
- 1 clove garlic , minced
- 1/4 cup chopped prosciutto
- 1/2 cup peeled and deveined shrimp (about 10 medium-sized)
- 1/4 cup white wine , or chicken broth
- 1/4 cup heavy cream
- 1/4 cup shredded parmesan
- 1/2 cup cherry tomatoes , chopped
- Cook pasta according to package directions; drain and set aside.
- Heat the olive oil in a large skillet. Add the garlic, shrimp, and prosciutto and saute over medium heat for about 3-4 minutes, until shrimp are pink.
- Add the wine (or chicken broth) and simmer for 1 minute.
- Stir in the cream and the cheese and heat stirring until the cheese is melted.
- Gently fold in the cooked pasta.
- Garnish with tomatoes.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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