Lemony Shrimp with Prosciutto Pasta



If you haven't ever tried prosciutto, this is a great way to see if you like it.  It is a type of paper-thin, Italian dry-cured ham that has a very distinct flavor.  Slightly salty and smoky, it adds flavor that is different from bacon.  The closest thing that comes to mind, taste-wise, is Canadian bacon.  Barb L.


Serves: 4


8 oz. uncooked angel hair or vermicelli pasta OR zucchini noodles (zoodles), shown in photo

1 cup reserved pasta water or ½-1 cup white dry wine

2 oz thinly sliced prosciutto OR Canadian bacon OR regular bacon (not the super smoky kind)

¼ cup Flying Olive Basil, Lemon, Garlic, Gremolata, a Combination, or Mild-Medium Single Varietal of Choice (We like ½ Basil, ½ Garlic, or 2 Tbsp each)

4 garlic cloves, thinly sliced

2 cups cherry tomatoes, halved, multicolored, if available

½ cup thinly sliced fresh basil, divided

½ tsp kosher salt

¼ tsp crushed red pepper, optional

12 oz peeled and deveined raw large shrimp, tails on or off, your choice

2 lemons


Cook the pasta according to the directions on the package, omitting salt. Drain, reserve 1 cup of cooking liquid.

Add 2 Tbsp of Flying Olive EVOO(s) of Choice to a large skillet over medium-high heat. Add the prosciutto or bacon. Stir often until the prosciutto/bacon is crisp, about 3-4 minutes.

Transfer the prosciutto/bacon to paper towels to drain. Turn down the heat and add the garlic to the same pan. Cook, stirring often, until golden, about 1-2 minutes. Add the tomatoes, ¼ cup basil, salt, and the red pepper flakes. Cook until the tomatoes begin to soften, about 4 minutes. Stir in ½ cup of the cooking liquid or wine to thin the sauce, adding more as needed.

Cut 1 lemon in half. Squeeze the juice from both of the halves and stir it into the sauce. Stir in the pasta or zoodles and the remaining 2 Tbsp of Flying Olive EVOO(s) of Choice. Cook until heated through and, if using zoodles, they are barely cooked and still crunchy. Cut the remaining lemon into wedges. Divide the pasta/zoodles evenly among the 4 plates and top with the prosciutto and remaining ¼ cup basil. Serve with the lemon wedges.

Submitted by Barb L.