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Prosciutto Wrapped Shrimp with Pesto and Herbs
- 20 ASC-Certified PrimeWaters Peeled and deveined shrimp
- 10 thinly sliced pieces prosciutto
- 2 cups heavy cream
- 1 garlic clove thinly sliced
- 3 tbsp prepared pesto
- 1 tbsp olive oil or butter
- Salt and pepper to taste
- Fresh parsley for garnish (basil or chives can be used in place, or combine all three)
- Lemon wedge for garnish
- Diced roasted red pepper for garnish
Ingredients
Easy
- Cut each piece of prosciutto in half lengthwise and reserve
- Season the shrimp with salt and pepper
- Wrap each shrimp with a half slice of prosciutto
- Place a small sauce pot over medium heat, add the garlic and cream
- Bring to a simmer and reduce by 1/4
- Stir in the prepared pesto and adjust seasoning with salt and pepper, then set aside
- Place a large nonstick sauté pan over medium heat, add olive oil or butter to the pan and once it is shimmering add the shrimp
- Cook for 2-3 minutes on one side and flip, cooking 2-3 minutes more. The shrimp will turn pink and opaque.
- Remove from pan and drain on paper towels
- Spoon 2-3 tablespoons of sauce into the center of 4 warm soup bowls
- Divide shrimp between the 4 bowls
- Garnish with fresh herbs (basil, chives, parsley or any combination of them). a lemon wedge and a spoonful of diced, roasted red pepper
- Serve immediately