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
Rated 3.6 stars by 8 users
Category
Seafood
Servings
4-5
Prep Time
20 minutes
Cook Time
20 minutes
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!