Home and Family

The Canadian Press - ONLINE EDITION

Prosciuttto-wrapped shrimp with fettuccine is a pasta dish with punch

By: J.M. Hirsch, THE ASSOCIATED PRESS

Posted: 04/8/2009 6:10 AM | Comments: 0

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.

Fact Check

Have you found an error, or know of something we’ve missed in one of our stories? Please use the form below and let us know.

* Required

In which story did you find the error? *
Please post the headline of the story or the title of the video with the error.
What was the error? *
Please post exactly what was wrong with the story.
What should we have written?
Please indicate your source for the correct information.
Who else should we interview to improve this story?
Please include any contact information you may have.
Can we contact you in the future for advice on stories about this topic?
Yes

No
First Name: *
Last Name: *
E–mail Address: *
This will only be used to contact you if we have a question about your submission, it will not be used to identify you or be published.
Phone: *
This will only be used to contact you if we have a question about your submission, it will not be used to identify you or be published.
Colour:
Are you blue? If you can see this, leave it blank and get some CSS support.
Enter the words that you see: * This is to prevent our forms from being filled out automatically.
You have failed to correctly identify the words in the box above. Please try again.

More Home and Family

Undock

You can comment on most stories on winnipegfreepress.com. You can also agree or disagree with other comments. All you need to do is register and/or login and you can join the conversation and give your feedback.

Have Your Say

New to commenting? Check out our Frequently Asked Questions.

The Winnipeg Free Press does not necessarily endorse any of the views posted. By submitting your comment, you agree to our Terms and Conditions. These terms were revised effective April 16, 2010.