Posted: 9/27/2012 10:10 PM
If you want, you can leave the tails on the shrimp for pretty presentation — but it has no effect on cooking , so feel free to remove them.
Makes: 4 servings (6 cups); Total time: 30 minutes
Cook pasta in a large pot of boiling salted water according to package directions; drain.
Crisp prosciutto in a sauté pan over medium heat, then transfer to a plate.
Sauté shrimp, garlic, and pepper flakes in 2 Tbsp. oil for 2 minutes; remove shrimp from the pan.
Deglaze pan with wine and lemon juice, scraping up any browned bits, and cook until reduced by half, about 3 minutes.
Add tomatoes, scallions, rosemary, and zest; cook 1 minute. Return shrimp to pan and cook until firm, 1–2 minutes. Add pasta and parsley and toss to combine; season with salt and black pepper.
Divide pasta, shrimp, and sauce among serving plates; drizzle with olive oil. Garnish each serving with prosciutto.
Nutrition InformationPer serving: 455 cal; 11g total fat (1g sat); 220mg chol; 1162mg sodium; 48g carb; 2g fiber; 33g protein
Posted: 10/1/2012 7:59 PM
Posted: 10/2/2012 1:21 PM
Posted: 10/2/2012 9:29 PM
Posted: 10/4/2012 10:29 PM
Posted: 10/9/2012 10:24 PM
fish4au wrote: Yum
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