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Shrimp pasta with lemon and crispy prosciutto in a bowl with a fork.

Shrimp and Lemon Pasta with Crispy Prosciutto

Krista Stechman
This spaghetti pasta is full of butter, lemon, garlic and shrimp. Topped with crispy prosciutto, herbs and parmesan cheese
5 from 2 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course dinner
Cuisine american, italian
Servings 2 people
Calories 1265 kcal

Equipment

  • 1 sheet pan
  • 1 oven
  • 1 large pot
  • 1 sauté pan
  • 1 stove top
  • 1 tongs
  • 1 sharp knife
  • 1 cutting board
  • 1 colander

Ingredients
  

For the Pasta

  • ½ lb spaghetti cooked, drained
  • water for boiling
  • 1½ teaspoon kosher salt for pasta water
  • 1 drizzle olive oil for pasta water

Sauce and Shrimp

  • 5 cloves garlic peeled
  • 1 drizzle olive oil
  • ½ teaspoon kosher salt, plus 1 pinch divided
  • 3 shallots sliced thin
  • 3 oz prosciutto cut into ½ inch pieces
  • 1 lb shrimp peeled and deveined
  • ½ tsp black pepper coarse ground, divided
  • 7 tablespoon unsalted butter
  • 1 tsp honey
  • ¼ cup lemon juice
  • zest of 2 lemons
  • 1 oz parmesan cheese freshly grated or shaved parm
  • 2 tablespoon basil leaves chiffonade
  • 1 tablespoon parsley rough chop

Instructions
 

Roasting the Garlic

  • Preheat the oven to 450°F then line a sheet pan with parchment paper. Add the garlic, a drizzle of olive oil and pinch of salt to the pan
  • Bake 8-10 minutes until garlic starts to slightly brown then remove, mince and set aside to cool
    roasted garlic cloves

Boiling the Pasta

  • Bring a large pot of water with 1½ teaspoon kosher salt and a drizzle of olive oil to a boil
  • Cook the pasta according to directions on box and drain

Making the Sauce

  • Drizzle a small amount of olive oil into a sauté pan over medium heat and sauté the shallots until lightly browned. Remove the shallots from the pan and set into a bowl for later
  • Fry the prosciutto pieces in the same pan until crispy. Remove from the pan and drain on a paper towel
    crispy prosciutto
  • Still using the same pan, add another drizzle of olive oil then season the shrimp with ¼ teaspoon salt and ¼ teaspoon pepper then sauté them for 1-2 minutes per side
    sautéed shrimp
  • Set the shrimp into the same bowl as the shallots
  • Then add the butter, roasted garlic and honey to the same sauté pan. If the pan is looking too dark you can use a fresh pan
  • Stir in the shrimp and shallots then cook for 1 minute
  • Stir in the lemon zest
  • Place the pasta into bowls then top with the shrimp and sauce mixture
  • Top each bowl with parmesan cheese, crispy prosciutto, basil and parmesan
    Shrimp and lemon pasta with crispy prosciutto in a bowl with a glass of wine and wine bottle next to it.
  • Serve with a lemon wedge

Notes

  • Buy raw shrimp so you can cook it yourself, frozen or fresh is fine. Just thaw it out ahead of time if frozen
  • Don't overcook the shrimp. They only need 1-2 minutes per side on medium-high heat
  • Cook pasta al dente, according to package instructions
  • Use fresh basil instead of dried
  • Cut a few extra lemon wedges. You can squeeze it right on top of your bowl before eating
  • Let the prosciutto fry until it's crispy then drain it on a paper towel
  • Cook the dish right before serving. Do not make it ahead of time, it doesn't hold well

Nutrition

Calories: 1265kcalCarbohydrates: 100gProtein: 73gFat: 64gSaturated Fat: 34gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gTrans Fat: 2gCholesterol: 508mgSodium: 3124mgPotassium: 1173mgFiber: 5gSugar: 10gVitamin A: 1632IUVitamin C: 20mgCalcium: 390mgIron: 4mg
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