SIMPLE LEMON, SHRIMP, AND PROSCIUTTO PASTA
Salty, umami-packed prosciutto complements the sweet shrimp and tomatoes in this streamlined 20-minute main.
Provided by Robin Bashinsky
Time 20m
Yield Serves 4 (serving size: 1 1/2 cups)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1 cup cooking liquid.
- 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 : Calories 434, Carbohydrate 48 g, Fat 17 g, Fiber 3 g, Protein 24 g, SaturatedFat 3 g, Sodium 586 mg, Sugar 5 g, UnsaturatedFat 13 g
EASY PROSCIUTTO-WRAPPED SHRIMP
This prosciutto-wrapped shrimp recipe is easy to make with just a few ingredients, and it works perfectly as an appetizer or as a topper for salads or pasta.
Provided by Ali
Time 20m
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- On a cutting board, slice the prosciutto into three long strips and then slice each of those strips in half. (You should have six long strips that are approximately 1-inch by 4-5 inches.) Wrap a piece of prosciutto around the body of a piece of shrimp, and lay it seam-side-down on a parchment-covered baking sheet. Repeat with the remaining shrimp and prosciutto.
- Brush the melted butter onto the top of each shrimp. Season with a few generous pinches of salt and pepper.
- Bake for 8-10 minutes, or until the shrimp are pink and opaque and the prosciutto is slightly crispy. Serve warm, with cocktail forks if desired.
- Whisk all ingredients together until combined. Season with extra salt and pepper if desired, and serve warm.
SHRIMP WITH PROSCIUTTO
These prosciutto-wrapped shrimp are baked in a fragrant herb-and-wine sauce.
Provided by Betty Crocker Kitchens
Categories Dinner
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Heat butter and oil in square baking dish, 9x9x2 inches, in oven until butter is melted.
- Stir together parsley, anchovy and garlic; spread evenly over butter mixture in baking dish. Peel shrimp, leaving tails intact. Make a shallow cut lengthwise down back of each shrimp; wash out vein. Wrap 1 half-slice prosciutto around each shrimp. Place shrimp on anchovy mixture.
- Bake uncovered 10 minutes. Pour wine and lemon juice over shrimp. Bake about 10 minutes longer or until shrimp are pink.
Nutrition Facts : Calories 50, Carbohydrate 0 g, Cholesterol 20 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 120 mg
JUMBO SHRIMP WRAPPED IN PROSCIUTTO DI PARMA
Provided by Food Network
Categories main-dish
Time 8h25m
Yield 4 to 5 servings
Number Of Ingredients 5
Steps:
- Combine oil, vinegar, basil and garlic in a bowl. Add the shrimp and marinate overnight in the refrigerator. Preheat broiler.
- Drain shrimp. Cut each piece of prosciutto in half, lengthwise and wrap around each shrimp, securing well with a toothpick.
- Saute the shrimp in a non-stick pan, that has been heated and lightly brushed with olive oil. Cook only to seal the prosciutto to shrimp. Place each piece on broiler pan and grill under broiler for 2 minutes on each side. Careful not to burn the prosciutto or overcook the shrimp.
PROSCIUTTO SHRIMP WITH TROPICAL MANGO SALSA
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 24 servings.
Number Of Ingredients 13
Steps:
- Place shrimp and lime juice in a large shallow bowl. Refrigerate, covered, while making salsa, turning once. In a large bowl, combine mangoes, pineapple, papaya, red onion, red pepper, jalapenos, cilantro and lime juice. Refrigerate, covered, until serving., Drain shrimp, discarding lime juice. Place 1 cantaloupe slice on each prosciutto slice; top each with 1 shrimp. Fold both sides to close. If desired, secure with toothpicks. Serve with mango salsa.
Nutrition Facts : Calories 65 calories, Fat 1g fat (0 saturated fat), Cholesterol 37mg cholesterol, Sodium 170mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 1g fiber), Protein 7g protein.
SHRIMP WRAPPED WITH PROSCIUTTO
An adventurous dish of fried polenta cakes, shrimp wrapped in prosciutto and a hazelnut liquor sauce! It is as beautiful to see as it is to eat.
Provided by PEGW
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- In a medium-size pot bring water to a boil. Add butter, salt, and pepper. Mix in dry polenta and let cook until thickened, approximately 8 minutes.
- When the polenta has thickened, gently blend mascarpone cheese into it. Remove the pan from heat. Spread polenta-cheese mixture to a 2-inch thickness on an oil-coated surface. When cool, cut a disk using a drinking glass as a cutter. Saute polenta disks in olive oil, in a non-stick skillet. Set aside. (Can be prepared in advance).
- Coat shrimp with hazelnuts and wrap each with a slice of ham. In a skillet, saute shrimp carefully in remaining olive oil. Remove shrimp from the pan and keep them warm.
- Pour hazelnut liquor into another skillet (or the same skillet used to saute the shrimp, cleaned). When hazelnut flavored liquor is hot (but well under the boiling point), carefully flambe (by touching the edge of the pan with the flame of a match or taper). Be careful and stand back when cooking with open flame! When flames die down, add cream and remaining hazelnuts. Lower heat and continue cooking until mixture thickens.
- To assemble, place a polenta disk in the center of a serving dish. Arrange shrimp around the plate. Drizzle sauce mixture on top. Garnish with green onions.
Nutrition Facts : Calories 603.6 calories, Carbohydrate 21 g, Cholesterol 99 mg, Fat 52.4 g, Fiber 3.9 g, Protein 12.8 g, SaturatedFat 18.3 g, Sodium 446.5 mg, Sugar 6.2 g
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