Salty, umami-packed prosciutto complements the sweet shrimp and tomatoes in this streamlined 20-minute main.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com

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Jennifer Causey

Recipe Summary

active:
20 mins
total:
20 mins
Yield:
Serves 4 (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1 cup cooking liquid.

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  • Cook prosciutto and 2 tablespoons oil in a large skillet over medium-high, stirring often, until prosciutto is crisp, 3 to 4 minutes. Transfer prosciutto to paper towels to drain. Add garlic to pan; cook, stirring often, until golden, 1 to 2 minutes. Add tomatoes, 1/4 cup basil, salt, and red pepper. Cook until tomatoes begin to release their juices, about 4 minutes. Add shrimp; cook until opaque, 3 to 4 minutes. Stir in up to 1 cup reserved cooking liquid to thin sauce to desired consistency.

  • Halve 1 lemon; squeeze juice from both halves into sauce. Stir in pasta and remaining 2 tablespoons oil. Cut remaining lemon into wedges. Divide pasta evenly among 4 plates; top with prosciutto and remaining 1/4 cup basil. Serve with lemon wedges.

Nutrition Facts

434 calories; fat 17g; saturated fat 3g; protein 24g; carbohydrates 48g; fiber 3g; sugars 5g; added sugar 0g; sodium 586mg; calcium 0 8% DV; potassium 0 8% DV.
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