This recipe is for the shrimp lovers! It’s quick to make. The prep takes 10 minutes and the cooking time takes about 20 minutes. It’s also very indulgent with heavy cream, shredded parmesan, and prosciutto. This recipe serves four. You could serve it with a salad and a hunk of good bread if you’d like. We had it alone and there was plenty left for leftovers which were even better the next day! It’s also delicious with a crisp Sauvignon Blanc – I’m especially enjoying Whitehaven. I’ve seen it a Costco and also at Total Wine. It’s a delicious summer sip! Let me know if you try it, I’d love to hear from you!
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Shrimp and Prosciutto Pasta
We love this quick and easy pasta dish. Bowtie pasta has perfect nooks and crannies for hanging onto the yummy sauce. Enjoy!
Servings 4
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic, peeled and minced
- 1/2 cup chopped prosciutto
- 1 lb peeled, deveined shrimp
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1/2 cup chredded parmesan
- 16 oz bowtie pasta, cooked according to package
- 20 cherry tomatoes, chopped
Instructions
- In a large skillet over medium heat, heat oil seconds. Add garlic, prosciutto, and shrimp, and cook 4 minutes until shrimp are pink.
- Add wine and cook, stirring occasionally 1 minute.
- Stir in cream and cheese. Cook stirring frequently, until the cheese is melted, about 30 seconds.
- Gently fold in cooked pasta and garnish with tomatoes.
- Serve immediately.
