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This shrimp and prosciutto pasta features tender shrimp, crisp prosciutto, and a creamy garlic sauce tossed with pasta for a flavorful single serving meal. Ready in 30 minutes, it’s an easy shrimp pasta recipe that delivers big flavor.
Why You’ll Love This Recipe
- Ready in About 30 Minutes: Simple steps make this shrimp and prosciutto pasta an easy meal from start to finish.
- Bold, Fresh Flavors: Shrimp, garlic, prosciutto, and tomatoes create a creamy pasta with plenty of flavor.
- Perfectly Portioned: Made as a single serving, so you get a satisfying pasta dish without extra food.
- Easy to Customize: Swap the wine, add vegetables, or adjust the cream to suit your taste.
- Balanced and Filling: A hearty pasta recipe that feels complete and satisfying.
Pasta has a way of bringing a meal together, and this shrimp and prosciutto version does that beautifully. The salty prosciutto pairs so well with the shrimp, and the creamy sauce pulls everything into a dish that feels rich without being heavy. Each ingredient plays a clear role, and nothing feels unnecessary.
This is the kind of recipe I enjoy making when I want something comforting and satisfying without a lot of fuss. It’s a pasta dish that feels familiar, reliable, and always worth making.
Enjoy your bowl of shrimp and pasta with a fresh tomato salad, a small loaf of French bread, and a side of roasted carrots.
Ingredients
If you have any ingredients leftover from this easy shrimp pasta recipe, check out our Leftover Ingredients Recipe Finder.
- Pasta: 2–3 ounces uncooked pasta (about 1 1/2 cups cooked). Any shape you prefer works. Use leftover pasta in any of our single serving pasta recipes.
- Olive oil: Extra virgin olive oil adds the most flavor, but a lighter olive oil can be used if that’s what you have on hand.
- Garlic: Fresh garlic gives the best flavor. If needed, 1/8 teaspoon of garlic powder can be used as a substitute.
- Prosciutto: Prosciutto adds a salty, crisp bite to the pasta. If you don’t have prosciutto, bacon is a good substitute. Extra prosciutto works well in a crustless goat cheese and prosciutto quiche.
- Shrimp: Use medium shrimp that have been peeled and deveined. Fresh or frozen shrimp both work well. Thaw frozen shrimp before cooking. Extra shrimp can be used in shrimp scampi for one, shrimp fettuccine for one, or a single serving of baked shrimp.
- White wine: A dry white wine adds depth to the sauce. Chicken broth is a great non-alcoholic alternative.
- Heavy cream: Heavy cream creates a rich, creamy sauce. This ingredient is used often in our single serving and small batch recipes and can also be used in broccoli cheddar soup for one, single serve Alfredo sauce, or a no-bake cheesecake for one.
- Parmesan cheese: Freshly grated Parmesan melts smoothly into the sauce and adds a salty, savory finish.
- Tomatoes: Cherry tomatoes or a chopped fresh tomato add color and balance to the creamy sauce.
How To Peel And Devein Shrimp
If your shrimp are not already prepared, follow these simple steps before cooking.
- Peel the Shrimp: Remove the legs, then gently crack open the shell along the underside. Peel the shell away and pull off the tail if desired.
- Devein the Shrimp: Use a small knife to make a shallow cut along the back of the shrimp. Locate the dark vein and lift it out with the tip of the knife.
Preparing the shrimp this way helps them cook evenly and keeps the finished pasta looking clean and appealing.
Recipe Variations
These easy variations let you customize this shrimp and prosciutto pasta using ingredients you may already have.
- Spicy Shrimp Pasta: Add red pepper flakes to the sauce for gentle heat that pairs well with the shrimp and prosciutto.
- Lemon Garlic Shrimp Pasta: Stir in lemon zest and a squeeze of fresh lemon juice to brighten the creamy sauce and balance the richness.
- Vegetable-Forward Pasta: Add spinach, broccoli, or asparagus to the pan while cooking the shrimp for extra color and flavor.
- Mediterranean Style Pasta: Mix in sliced olives and capers, then finish with a sprinkle of feta cheese for a briny, savory addition.
- Seafood Pasta Variation: Add scallops or small pieces of salmon along with the shrimp for a mixed seafood pasta.
How To Make Shrimp And Prosciutto Pasta
Find ingredient amounts and full instructions in the recipe box below.
- Cook the Pasta: Cook the pasta in salted water according to package directions until al dente. Drain and set aside.
- Cook the Prosciutto and Garlic: Heat olive oil in a skillet over medium heat. Add the prosciutto and garlic and cook briefly until fragrant, stirring often so the garlic does not brown.
- Build the Sauce: Pour in white wine or chicken broth and let it simmer briefly to concentrate the flavor.
- Cook the Shrimp: Add the shrimp to the skillet and cook, turning once, until pink and opaque.
- Finish the Sauce: Stir in the cream and Parmesan cheese. Cook until the cheese melts and the sauce becomes smooth.
- Add the Pasta: Add the cooked pasta to the skillet and gently toss until evenly coated with the sauce. Finish with fresh tomatoes before serving.
Expert Tips
- Cook the Shrimp Gently: Cook shrimp over medium heat so they turn pink and opaque without overcooking.
- Use Fresh Ingredients: Fresh garlic, shrimp, and Parmesan make a noticeable difference in flavor.
- Adjust the Sauce: Add more or less cream to control the thickness of the sauce.
- Cook Pasta Al Dente: Slightly firm pasta holds up better once it’s tossed with the warm sauce.
Frequently Asked Questions
Yes. Frozen shrimp work well. Thaw them completely and pat dry before cooking to avoid excess moisture in the pan.
Yes. Chicken broth is a great substitute for white wine and still adds flavor to the sauce.
Shrimp are done when they turn pink and opaque and curl slightly. Avoid overcooking, as shrimp can become tough.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
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!
Shrimp And Prosciutto Pasta For One
Equipment
Ingredients
- ¾ cup uncooked farfalle pasta (bowtie pasta) (2 ounces) or use your favorite type of pasta
- ½ tablespoon olive oil
- 1 clove garlic -minced
- ¼ cup chopped prosciutto
- ¼ cup white wine or chicken broth
- ½ cup peeled and deveined shrimp (about 10 medium-sized shrimp)
- ¼ cup heavy cream
- ¼ cup shredded parmesan
- ¼ cup cherry tomatoes -sliced in half
Instructions
- Cook the pasta in salted water according to package directions until al dente. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add the prosciutto and garlic and cook briefly, stirring often, until fragrant.
- Pour in the white wine or chicken broth and let it simmer for about 1 minute.
- Add the shrimp to the skillet and cook for 1 to 2 minutes per side, turning once, until pink and opaque.
- Stir in the cream and Parmesan cheese and cook until the cheese melts and the sauce becomes smooth.
- Add the cooked pasta to the skillet and gently toss to coat. Top with sliced cherry tomatoes before serving.
Notes
- Cook the Shrimp Gently: Cook shrimp over medium heat so they turn pink and opaque without overcooking.
- Use Fresh Ingredients: Fresh garlic, shrimp, and Parmesan make a noticeable difference in flavor.
- Adjust the Sauce: Add more or less cream to control the thickness of the sauce.
- Cook Pasta Al Dente: Slightly firm pasta holds up better once it’s tossed with the warm sauce.
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.
Little effort, large reward: Made as written with the wine option and the suggested dash of hot sauce. A delicious meal to start the evening!
This recipe was the first one I made and it was so good and flavorful. I was thinking the portion size was not going to be very big, but I was surprised- it turned out to be perfect. I also cut the cherry tomatoes in half and through them in the pan for a bit- just to warm them up. It was delicious!
I have a shrimp allergy would chicken be a good substitute for shrimp. Would there be any cooking changes and how much would I use? Thank you want to try it it sounds delicious.
Absolutely, chicken would make a great substitute for shrimp in this pasta recipe! I’d recommend using around 4 ounces of chicken, thinly sliced. As for cooking adjustments, cook the chicken slices for about 3 minutes per side or until they’re cooked through. This should give you a similar texture and flavor profile to the shrimp version. Hope you enjoy the dish as much as we do!
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.
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! 😊
Tha ms for your wonderful one dish recipes, that I often make!🌺
Ok to use canned shrimp? I’m trying to eat more seafood.
Yes.
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!