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Simple Lemon and Shrimp Pasta


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"How to make lemon and shrimp pasta"

Serves 4 | Prep Time 10 mins | Cook Time 20 mins

Why I Love This Recipe

It's easy to prepare and doesn't take long to cook


Ingredients You'll Need

8 ounces uncooked vermicelli or angel hair pasta

2 ounces thinly sliced prosciutto

¼ cup extra-virgin olive oil, divided

4 garlic cloves, thinly sliced

2 cups multicolored cherry tomatoes, halved

½ cup thinly sliced fresh basil, divided

½ teaspoon kosher salt

¼ teaspoon crushed red pepper

12 ounces peeled and deveined tail-on raw large shrimp

2 lemons


Directions

Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1 cup cooking liquid.


Cook prosciutto and 2 tablespoons oil in a large skillet over medium-high, stirring often, until prosciutto is crisp, 3 to 4 minutes. Transfer prosciutto to paper towels to drain. Add garlic to pan; cook, stirring often, until golden, 1 to 2 minutes. Add tomatoes, 1/4 cup basil, salt, and red pepper. Cook until tomatoes begin to release their juices, about 4 minutes. Add shrimp; cook until opaque, 3 to 4 minutes. Stir in up to 1 cup reserved cooking liquid to thin sauce to desired consistency.


Halve 1 lemon; squeeze juice from both halves into sauce. Stir in pasta and remaining 2 tablespoons oil. Cut remaining lemon into wedges. Divide pasta evenly among 4 plates; top with prosciutto and remaining 1/4 cup basil. Serve with lemon wedges.


Pairs Well With

Lemon Shrimp


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