Shrimp (Prawns) in Garlic Butter over Pasta
Total time: 25 minutes
This is a variation on Scampi, Shrimp in Garlic Butter. The lemon juice and white wine extend the sauce without using quite so much butter and the Prosciutto is a sweet/salty counterpoint to the shrimp, balancing the flavors nicely. Sprinkle with fresh Parmesan or not... You can use frozen, raw shrimp or pre-cooked for this.
- 12oz (360gr) cleaned shrimp (prawns)
- 3 slices Prosciutto or other dry-cured ham, 2oz (60gr)
- 5 cloves garlic
- 2 shallots
- 1 tsp paprika
- 2 tbs butter
- 1 tbs olive oil
- 2 tbs lemon juice
- 2 tbs white wine
- 4 tbs fresh snipped parsley substitute 2 tbs dried parsley
- 1/4 cup (1oz, 30gr) freshly grated Parmesan optional
- 1 1/4 cups (4.1oz, 125gr) bite-size pasta
- Cook pasta according to package directions, just until al dente.
- While it cooks: Clean shrimp if they need it.
- Mince garlic and finely chop shallots.
- Roughly chop Prosciutto.
- Grate Parmesan.
- Snip parsley if using fresh.
- Heat butter and oil in a nonstick skillet over medium heat. Add shallots, garlic and sauté over medium heat, stirring frequently, 5 - 7 minutes. Be careful not to let the garlic brown.
- Add ham and sauté 5 minutes longer, just until starting to get crisp.
- Stir in paprika.
- Add shrimp and sauté until cooked through (they'll turn opaque and curl).
- Add lemon juice, white wine and parsley; heat through.
- Add pasta and heat through, stirring.
- Spoon into a serving dish, sprinkle with Parmesan and serve.
Note: the photo was taken before I added the cheese - the shrimp and ham showed up better.....