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.

 Ingredients:

• 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

 Instructions:

• 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.....