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Home » Recipes » Single Serving Dinners

By Joanie Zisk Published: Mar 1, 2019 · Updated: Nov 16, 2020 · This post may contain affiliate links · Please read my disclosure

Shrimp Pasta For One

Jump to Recipe
Shrimp and pasta in a bowl with tomatoes on top.

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.

An overhead view of shrimp and prosciutto pasta in a small bowl plated on a metal tray with a small bowl of lemons and a glass of ice water

I'm so excited to share this bowl of Shrimp and Prosciutto Pasta with you. It's full of fresh ingredients, is easy to make, and is so incredibly tasty.

This shrimp dish is amazing in the summer, when there are fresh tomatoes begging to be eaten. But you can make this tomato pasta any time of the year with canned tomatoes.

Why I Love This Recipe

Pasta recipes are my go-to recipes when I want a quick, hearty, flavorful meal.

I often prefer my pasta simple, with just a bit of extra virgin olive oil, some sauteéd garlic, and a touch of freshly grated Parmesan cheese.

But there are times when I want to elevate a simple pasta dish a bit. When that time strikes, this easy shrimp and prosciutto pasta recipe is one I call upon.

RELATED: Single Serving Comfort Food Recipes

Shrimp and prosciutto pasta in a small bowl plated on a metal tray with a small bowl of lemons and a glass of ice water

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

  • Pasta: 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.
  • A good rule of thumb when you're cooking for one is to use 2-ounces of dry pasta when making a pasta recipe. When cooked, this amount yields what many consider to be an appropriate amount for one person. I like to add a bit more pasta when I make this shrimp and prosciutto pasta so I use about 3-ounces. It will deliver about 1 ½ cups cooked pasta.
  • Olive oil: I use extra virgin olive oil in this shrimp pasta recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains more true olive taste. It also contains more of the vitamins and minerals found in olives. It's my favorite type of olive oil to use but you may use a lighter olive oil instead.
  • Garlic: Finely chopped fresh garlic adds quite a lot of flavor to this dish. If you don't have fresh, use ⅛ teaspoon of garlic powder.
  • Prosciutto: You may use 2 strips of bacon instead, if necessary.
  • Shrimp: I use ½ cup of peeled and deveined shrimp in this pasta recipe. This is about 10 medium-sized shrimp.
  • White wine: You can use chicken broth instead.
  • Heavy cream: Also called double cream.
  • Parmesan cheese: Mixed with the cream, Parmesan makes the sauce absolutely delicious!
  • Tomatoes: I use about ½ cup of cherry tomatoes. You can use 1 large tomato, chopped instead.
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How To Make This Recipe

  1. Cook the pasta, drain, and set aside.
  2. To make the sauce, begin by warming the olive oil in a medium-sized skillet. Add the garlic, shrimp, and chopped prosciutto to the pan and sauté for a few minutes.
  3. Next, pour in the wine and allow the sauce to simmer. If you don't want to use wine, chicken broth is a great substitute.
  4. Stir in the cream and shredded Parmesan cheese.
  5. Mix in the cooked pasta and sliced cherry tomatoes and enjoy!
A forkful of shrimp and prosciutto pasta from a bowl

Expert Tips

  • This shrimp pasta recipe is one where it's okay to use a little more or a little less shrimp.
  • When cooking for one, I find that keeping bags of frozen shrimp in my freezer to be a really great idea. Having these items on hand make it easy to make a wonderful meal at the end of a long day. Simply use what you need and know with confidence that by keeping these items in your freezer, you can enjoy a delicious meal any time.

Frequently Asked Questions

How Do I Peel Shrimp?

* Pull off the legs.
* Using your fingers, crack open the underside of the shell and peel it off.
* Pinch the tail where it meets the body of the shrimp and pull off.

How Do I Devein Shrimp?

* Gently run a paring knife along the back of the shrimp.
* Look for the vein. It will look like a long, dark, gritty string. Using the tip of your knife, pull it out.

Ways To Use Leftover Ingredients

If you have any ingredients left over from this shrimp and pasta recipe, you might like to consider using them in any of these single serving and small batch recipes:

  • Pasta: Pasta Primavera, Crawfish Pasta, Roasted Vegetable Pasta
  • Olive oil: Classic Chili, Pesto, Broiled Chicken
  • Prosciutto: Goat Cheese and Prosciutto Crustless Quiche, Pasta Carbonara, Zuppa Toscana
  • Shrimp: Baked Shrimp, Shrimp Fettuccine, Shrimp Scampi
  • White wine: Baked Stuffed Fish, Chicken Cacciatore, Baked Catfish
  • Cream: Banana Cream Pie, Hot Chocolate, Alfredo Sauce
  • Parmesan: Parmesan Crisps, Mini Eggplant Parmesan, Giant Italian Meatball
  • Tomatoes: Chicken Caprese Salad, Pan Fried Okra and Tomatoes, Baked Chicken Caprese

RELATED: 20 Single Serving Meatless Recipes

For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

For examples of the dishes used at One Dish Kitchen, please visit our Store page.

If you’ve tried this shrimp and prosciutto pasta or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!

Recipe

Shrimp and Prosciutto Pasta For One | One Dish Kitchen

Shrimp Pasta For One

Flavor packed Shrimp and Prosciutto Pasta - this single serving recipe is loaded with plenty of shrimp and chopped prosciutto simmered a rich and creamy sauce.
5 from 6 votes
Print Pin Rate
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Course: Main Dish
Servings: 1 serving
Calories: 778kcal
Author: Joanie Zisk

Equipment

  • 10-inch skillet

Ingredients

  • 3 ounces uncooked pasta I use bowtie pasta, but use your favorite
  • ½ tablespoon olive oil
  • 1 clove garlic minced
  • ¼ cup chopped prosciutto
  • ½ cup peeled and deveined shrimp about 10 medium-sized
  • ¼ cup white wine or chicken broth
  • ¼ cup heavy cream
  • ¼ cup shredded parmesan
  • ½ cup cherry tomatoes chopped
US Customary - Metric

Instructions

  • 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.

Notes

Expert Tips
  • This shrimp pasta recipe is one where it's okay to use a little more or a little less shrimp.
  • When cooking for one, I find that keeping bags of frozen shrimp in my freezer to be a really great idea. Having these items on hand make it easy to make a wonderful meal at the end of a long day. Simply use what you need and know with confidence that by keeping these items in your freezer, you can enjoy a delicious meal any time.
Nutrition Facts
Shrimp Pasta For One
Amount Per Serving (1 serving)
Calories 778 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 20g125%
Cholesterol 266mg89%
Sodium 932mg41%
Potassium 491mg14%
Carbohydrates 72g24%
Fiber 3g13%
Sugar 5g6%
Protein 36g72%
Vitamin A 1455IU29%
Vitamin C 20.5mg25%
Calcium 427mg43%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.

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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About Joanie Zisk

Joanie Zisk is the creator behind OneDishKitchen.com, the number one website for single-serving recipes. Joanie has over 10 years of experience in developing and publishing recipes, author of “The Ultimate Cooking for One Cookbook”, and a passionate home cook. Our aim is to inspire individuals with access to single-serving recipes, education, and a supportive community that will enable them to enjoy the preparation of a meal that will nourish both body and soul.

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    Recipe Rating




  1. Pat Potts says

    November 12, 2021 at 3:03 am

    Loved this delicious dish and looking forward to making it again though would cut the amount of pasta by a third to a half (I used linguine) but due to dietary needs (diabetic low/carb diet) I found 3 ounces sent my blood sugars up to much so if not as filling with the lower amount of pasta I will serve with a salad.

    Reply
  2. Nicole Brown says

    October 15, 2021 at 6:39 pm

    Just tried this recipe and oh my, is it delicious. I cooked my tomatoes and added in some spinach. I've made your shrimp scampi a few months ago and was amazing as well. My husband isn't a pasta fan so finding this page has helped me with my pasta and shrimp cravings. I also made the rice pilaf and I double it because it's just me a my husband. Thank you so much for the amazing recipes. Definitely doing more of these! 😊

    Reply
  3. Ellen says

    April 24, 2021 at 3:05 pm

    Tha ms for your wonderful one dish recipes, that I often make!🌺

    Reply
  4. Dyan Ricks says

    January 27, 2021 at 6:24 pm

    Ok to use canned shrimp? I'm trying to eat more seafood.

    Reply
    • Joanie Zisk says

      January 28, 2021 at 10:07 am

      Yes.

      Reply
  5. Beth O says

    October 13, 2019 at 5:29 pm

    This was quick and delicious. I'm going to try making it with small scallops next time.

    Reply
    • Joanie Zisk says

      October 14, 2019 at 5:09 pm

      Hi Beth,

      I bet scallops would be a great addition!

      I'm so happy you enjoyed the recipe. Thanks so much for taking the time to let me know.

      Have a wonderful week!
      Joanie

      Reply
  6. Ashley - Baker by Nature says

    March 04, 2016 at 4:59 am

    I love pasta, and the flavors in this dish sound simply incredible! YUM.

    Reply
    • Joanie says

      March 04, 2016 at 1:40 pm

      They truly are, thanks Ashley!

      Reply
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