Shrimp Saltimbocca Pasta
The kind of dish you'd find yourself ordering at that fancy restaurant, now made right in the comfort of your own home!
Shrimp Saltimbocca Pasta
PS Seasoning
5-Apr
20 minutes
20 minutes
Italian
Seafood
The kind of dish you'd find yourself ordering at that fancy restaurant, now made right in the comfort of your own home!
Ingredients
- 1 LB – Shrimp
- 4 OZ – Prosciutto
2 t – On The Rock Bourbon Pepper
2 T – Olive Oil
- 12 oz – Fettucine Pasta, Cooked
¼ C – Garlic, chopped
- 6 – Sages Leaves, fresh chopped
½ C – White Wine, Dry
- 1 – Lemon, Juice
2 T - Capers
- ½ Stick - Butter
Directions
- Peel and devein shrimp if needed, leave the tail on.
- Cut each slice of prosciutto into 3 equal strips.
- Wrap each shrimp in one of the prosciutto strips. Chop the remaining prosciutto and set aside.
- In a large sauté pan, heat oil over medium high heat. Add the shrimp to the pan in a single layer.
- Gently flip the shrimp after 2 minutes and cook for 2 more.
- Remove the shrimp from the pan and reserve.
- Add garlic to the pans and immediately deglaze with the white wine.
- Add lemon juice, capers, sage to the pans a reduce the wine by ½.
- Add butter and swirl pan until fully melted and incorporated.
- Add pasta to the pan to heat.
- Plate the pasta and top with shrimp. Garnish with extra chopped sage and enjoy!
