This shrimp and prosciutto dish is an easy-to-make rethinking of a classic starter from the Marche region of Italy, a small, lesser-known area wedged between Tuscany, Umbria and the Adriatic Sea.
In traditional versions, shrimp are wrapped in thinly sliced strips of cured ham, then pan fried. The dish is finished by deglazing the skillet with a dry white wine.
This recipe keeps most of that. But rather than serve the shrimp as a starter, they are reserved for topping a fresh fettuccine tossed with goat cheese. The warm, creamy cheese is the perfect foil for the salty, crispy shrimp and prosciutto.
If you'd rather stick with a starter, consider turning the dish into crostini. Lightly toast rounds of baguette, rub them with a raw garlic clove, then spread a thin layer of goat cheese over them and top with a shrimp.
For a less costly version of this dish with the same great taste, use an equal amount of chopped smaller shrimp and about 125 g (4 oz) of diced prosciutto. Saute both, but leave them in the pan when adding the goat cheese and pasta.
Prosciutto-Wrapped Shrimp With Fettuccine
340 g (12 oz) extra-large shrimp, shells and tails removed
340 g (12 oz) thickly sliced prosciutto
15 ml (1 tbsp) olive oil
340 g (12 oz) fresh fettuccine pasta
50 ml ( 1/4 cup) dry white wine
125 g (4 oz) log goat cheese
Salt and ground black pepper, to taste
3 scallions, finely chopped
Heat oven to 100 C (200 F). Bring a large pot of salted water to a boil.
Tightly wrap each shrimp in a slice of prosciutto.
In a large skillet over medium-high, heatoil. Addshrimp and cook, covered, for 2 to 3 minutes per side or until prosciutto is browned and crisp andshrimp are pink and cooked through.
Transfershrimp to an oven-safe plate and place inoven to keep warm. Reserveskillet; do not clean it.
Addpasta to water and cook according to package directions, then drain and set aside.
Returnskillet to stove over medium-high. Addwine and heat for 30 seconds, scraping up any bits from the bottom of the skillet. Whisk in goat cheese, then addpasta and toss until well coated. Season with salt and pepper.
Divideamongserving plates, then top withprosciutto-wrapped shrimp and sprinkle with chopped scallions.
Makes 4 servings.
Nutrition information per serving (values are rounded to the nearest whole number): 710 calories, 194 calories from fat, 22 g fat (8 g saturated, 0 g trans fats), 209 mg cholesterol, 66 g carbohydrate, 58 g protein, 2 g fibre, 2,655 mg sodium.