Lemon Basil Shrimp Pasta With Prosciutto – a delicious recipe with olive oil, butter, red pepper, onion, zest from, garlic. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Put oil, butter and red pepper flakes in large frying pan on med-high heat. Stir until butter is melted and oil is hot. Add onion and fry until translucent and stirring occasionally. Add prosciutto and fry until slightly browned. Add half of lemon zest and garlic. Fry 2-3m more but do not brown garlic. Increase heat to high and add wine. Reduce slightly. Add shrimp, cover and reduce heat back to med-high and cook til shrimp is cooked, turning once. Add rest of lemon zest,stir and keep warm. Meanwhile cook pasta of your choice, about 1 lb. Drain pasta when done and return to pot or put in a big pasta bowl. Toss pasta with shrimp mixture, basil and Parmesan. Add salt and pepper to taste.
515
kcal
Calories
36
g
Fat
29
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1/3c olive oil, 1/4c butter, 1 tsp red pepper flakes, 1/2 onion chopped, and more.
Yes, Lemon Basil Shrimp Pasta With Prosciutto falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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