• 1/2 lb angel hair
• 1 oz prosciutto, thinly sliced
• 2 tbsp olive oil
• 1 1/2 lb jumbo shrimp, peeled and deveined
• 1 tbsp garlic, minced
• 1/2 tsp crushed red pepper
• 1/2 cup(s) dry white wine
• 1 lemon(s)
• 1 cup(s) plum roma tomatoes, diced
• 1/2 cup(s) green onion(s), thinly sliced
• 2 tsp fresh rosemary, chopped
• 1/4 cup(s) parsley, chopped
|  | 1. Cook pasta and drain.
2. Crisp prosciutto in a saute pan over medium-high heat; remove from pan and set aside.
3. Add 2 tbsp olive oil to saute pan. Saute shrimp, garlic and red pepper for 2 minutes. Remove shrimp from pan.
4. Add wine and juice from one lemon to pan and simmer until reduced by half (about 3 minutes). Add tomato (seeded and diced), green onion, rosemary, lemon zest from 1 lemon and a little salt and pepper; cook for 1 minute. Return shrimp to pan and cook for 1-2 minutes or until firm.
5. Toss cooked pasta with parsley and divide among serving plates. Top with shrimp sauce, drizzle with a little olive oil, and sprinkle with prosciutto crisps. Serve. |
