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 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 dish 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.
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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 1/2 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 1/8 teaspoon of garlic powder.
- Prosciutto: You may use 2 strips of bacon instead, if necessary.
- Shrimp: I use 1/2 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 1/2 cup of cherry tomatoes. You can use 1 large tomato, chopped instead.
How To Make This Recipe
- Cook the pasta, drain, and set aside.
- 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.
- 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.
- Stir in the cream and shredded Parmesan cheese.
- Mix in the cooked pasta and sliced cherry tomatoes and enjoy!
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
* 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.
* 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
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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.
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Ingredients
- 3 ounces uncooked pasta I use bowtie pasta, but use your favorite
- 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
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
- 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
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.
This was quick and delicious. I’m going to try making it with small scallops next time.
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
I love pasta, and the flavors in this dish sound simply incredible! YUM.
They truly are, thanks Ashley!