| Crisp; Add Olive Oil: |
| 1 |
oz. prosciutto, cut into thin strips |
| 2 |
T. extra-virgin olive oil (plus more for drizzling) |
Saute: |
| 1 1/2 |
lb. jumbo shrimp, peeled,deveined |
| 1 |
T. garlic, minced |
| 1/2 |
t. red pepper flakes |
Deglaze; Simmer, Reduce by Half: |
| 1/2 |
cup dry white wine |
| 2 |
T. fresh lemon juice |
Add; Return Shrimp to Pan: |
| 1 |
cup Roma tomato, seeded, diced |
| 1/2 |
cup scallions, thinly sliced |
| 2 |
t. chopped fresh rosemary |
| |
Chopped zest of 1 lemon |
| |
Salt and pepper to taste |
Cook According to Package: |
| 1/2 |
lb. dry angel hair pasta |
Toss with: |
| 1/4 |
cup chopped fresh parsley |
|
Bring water to a boil for cooking pasta.
Crisp prosciutto in a saute pan over medium-high heat; remove. Add 2 T. oil.
Saute shrimp, garlic, and pepper flakes for 2 minutes; remove shrimp from pan.
Deglaze with wine and lemon juice, and simmer until reduced by half, about 3 minutes.
Add tomato, scallions, rosemary, lemon zest, and seasonings; cook 1 minute. Return shrimp to pan and cook 1–2 minutes, or until firm.
Cook and drain pasta.
Toss with parsley, then divide evenly among serving plates. Top pasta with shrimp sauce, drizzle each serving with olive oil, then sprinkle with some crisp prosciutto.
|
Saute the prosciutto, then lightly cook the shrimp and remove them from the pan. |
|
© August Home Publishing Company