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Enjoy our easy-to-make Shrimp and Prosciutto Pasta for one that is ready in 30 minutes. This dish highlights the savory taste of prosciutto, paired with tender shrimp, all coated in a creamy sauce and served with perfectly cooked pasta. It’s an ideal choice for a luxurious yet easy meal, perfect for treating yourself on busy nights or any occasion that calls for something special.

Experience the delightful combination of Shrimp and Prosciutto Pasta with a few tasty sides. Pair it with a refreshing Tomato Salad, bursting with flavor. Add freshly-baked French bread for a soft and aromatic touch. Roasted Carrots bring a sweet, tender element to the meal. And for dessert, a bowl of Ambrosia, rich with fruity sweetness, rounds off this satisfying dining experience.

Why You’ll Love This Shrimp Pasta Recipe

  1. Quick and Easy: With simple steps, this recipe is a breeze to make, ideal for both beginners and experienced cooks.
  2. Flavorful and Fresh: Fresh ingredients like shrimp, garlic, and cherry tomatoes pack a flavorful punch.
  3. Perfect Portion: Designed for one, it’s the ideal amount for a fulfilling meal without leftovers.
  4. Versatile: Offers easy swaps and variations to suit your taste or pantry availability.
  5. Nutritious and Delicious: A balanced meal that doesn’t compromise on taste.

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.

Ingredients

If you have any ingredients leftover from this easy Shrimp Pasta recipe, check out our Leftover Ingredients Recipe Finder.

  • Pasta: Any type will do, but 2-3 ounces is the sweet spot for a single serving, yielding about 1 1/2 cups cooked.
  • Olive oil: Opt for extra virgin for its rich flavor and health benefits, but lighter oils work too.
  • Garlic: Freshly chopped for bold flavor, or substitute with 1/8 teaspoon garlic powder.
  • Prosciutto: Bacon is a great alternative if needed. Leftover prosciutto can be used in a Crustless Goat Cheese and Prosciutto Quiche.
  • Shrimp: About 1/2 cup or 8 to 10 medium-sized shrimp, peeled and deveined. Extra shrimp can be used in Shrimp Scampi, Shrimp Fettuccine, or Baked Shrimp.
  • White wine: Chicken broth is an excellent non-alcoholic option.
  • Heavy cream: Also known as double cream. We use heavy cream in many of our single serving and small batch recipes. Consider using leftover cream in Broccoli Cheddar Soup, Alfredo Sauce, or a single serve No-Bake Cheesecake.
  • Parmesan cheese: Elevates the creaminess and taste of the sauce.
  • Tomatoes: Use 1/2 cup of cherry tomatoes or one large chopped tomato.

Recipe Variations

Looking to add a twist to your Shrimp and Prosciutto Pasta? Here are some detailed variations to try:

  • Spicy Shrimp Pasta: Enhance the dish with a fiery touch. Add a pinch of red chili flakes or a dash of your favorite hot sauce to the sauce for a spicy kick that complements the shrimp’s sweetness.
  • Creamy Avocado Pasta: For a healthier, creamy texture, blend a ripe avocado into the sauce. It adds a rich, buttery flavor and a boost of nutrients.
  • Lemon Garlic Shrimp Pasta: Brighten the dish with citrus notes. Grate some lemon zest and squeeze fresh lemon juice into the sauce for a refreshing zing that cuts through the creaminess.
  • Vegetable-Loaded Pasta: Boost the nutritional value by adding spinach, broccoli, or asparagus. Sauté your chosen greens with the shrimp for an extra serving of veggies.
  • Mediterranean Twist: Incorporate olives, capers, and a sprinkle of feta cheese for a Mediterranean flair. These ingredients add a savory depth and a unique twist to the traditional recipe.
  • Seafood Medley Pasta: Alongside shrimp, add scallops or chunks of salmon. This variety introduces different textures and flavors, making the dish even more indulgent and satisfying.

Peeling And Deveining Shrimp: A Simple Guide

Peeling Shrimp:

  1. Remove Legs: Start by gently pulling off the legs from the shrimp.
  2. Shell Removal: Use your fingers to crack open the underside of the shell. Carefully peel it away from the shrimp.
  3. Detach Tail: Grasp the tail at the point where it connects to the shrimp’s body and gently pull it off.

Deveining Shrimp:

  1. Create an Incision: With a paring knife, make a shallow cut along the back of the shrimp.
  2. Locate the Vein: Look for a dark, gritty string-like vein.
  3. Extract the Vein: Using the tip of the knife, lift and pull out the vein.

This step-by-step guide ensures you’ll have perfectly prepared shrimp for your pasta dish, enhancing both its appearance and taste.

How To Make Shrimp And Prosciutto Pasta

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

  1. Boil and Drain Pasta: Start by cooking your chosen pasta according to package instructions. Once al dente, drain the pasta and set it aside.
  2. Sauté Garlic and Prosciutto: Heat a 10 inch skillet over medium heat and add 1/2 tablespoon of olive oil to the pan. When the oil has heated, add garlic and prosciutto to the skillet. Sauté for about 1 minute, stirring frequently to prevent burning.
  3. Simmer with Wine/Broth: Pour in your choice of white wine or chicken broth. Allow it to simmer for 1 minute, letting the flavors infuse.
  4. Cook Shrimp: Add the shrimp to the skillet, cooking each side for 1-2 minutes until they turn pink and opaque.
  5. Cream and Cheese: Stir in the cream and Parmesan cheese. Continue stirring until the cheese melts and the sauce becomes creamy.
  6. Combine and Garnish: Gently fold the cooked pasta into the sauce. Finish by garnishing with fresh, sliced cherry tomatoes for a burst of color and flavor.
A forkful of shrimp and prosciutto pasta from a bowl.

Expert Tips

  • Even Cooking: Sauté shrimp on medium heat for even cooking without overdoing it.
  • Freshness Counts: Use fresh ingredients where possible for a notable difference in taste.
  • Sauce Thickness: Adjust the amount of cream to reach your desired sauce consistency.
  • Pasta Perfection: Cook pasta al dente as it continues to soften when mixed with the sauce.

Frequently Asked Questions

Can I use frozen shrimp in this Shrimp Pasta recipe?

Yes, just ensure they’re thawed and dried before cooking.

How can I make gluten-free Shrimp Pasta?

Use gluten-free pasta.

How can I make a creamier sauce?

Let the sauce simmer a bit longer for added thickness.

Can I reheat Shrimp Pasta?

It’s best enjoyed fresh, but can be gently reheated on the stove.

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:

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.

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Your Cooking For One Source
Because you’re worth it

Shrimp And Prosciutto Pasta For One

4.91 from 11 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 1 serving
Enjoy our easy-to-make Shrimp and Prosciutto Pasta for one that is ready in 30 minutes. This dish highlights the savory taste of prosciutto, paired with tender shrimp, all coated in a creamy sauce and served with perfectly cooked pasta.

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
  • ¼ cup heavy cream
  • ¼ cup shredded parmesan
  • ¼ cup cherry tomatoes , sliced in half

Instructions 

  • Start by cooking the pasta according to package instructions. Once al dente, drain the pasta and set it aside.
  • In a large skillet, warm the olive oil over medium heat.
    Add garlic and prosciutto to the skillet. Sauté for about 1 minute, stirring frequently to prevent burning.
  • Pour in your choice of white wine or chicken broth. Allow it to simmer for 1 minute, letting the flavors infuse.
  • Add the shrimp to the skillet, cooking each side for 1-2 minutes until they turn pink and opaque.
  • Stir in the cream and Parmesan cheese. Continue stirring until the cheese melts and the sauce becomes creamy.
  • Gently fold the cooked pasta into the sauce. Finish by garnishing with fresh, sliced cherry tomatoes for a burst of color and flavor.

Notes

  • Even Cooking: Sauté shrimp on medium heat for even cooking without overdoing it.
  • Freshness Counts: Use fresh ingredients where possible for a notable difference in taste.
  • Sauce Thickness: Adjust the amount of cream to reach your desired sauce consistency.
  • Pasta Perfection: Cook pasta al dente as it continues to soften when mixed with the sauce.

Nutrition

Serving: 1serving, Calories: 778kcal, Carbohydrates: 72g, Protein: 36g, Fat: 39g, Saturated Fat: 20g, Cholesterol: 266mg, Sodium: 932mg, Potassium: 491mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1455IU, Vitamin C: 20.5mg, Calcium: 427mg, Iron: 3.2mg

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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Recipe Rating




57 Comments

  1. 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!

  2. 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!

  3. 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.

    1. 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!

  4. 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.

  5. 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! 😊

    1. 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