Shrimp with Prosciutto and Green Olives on Fettuccini
Recipe By: Annie Mahle
Excerpted from At Home, At Sea: Recipes from the Maine Windjammer J&E Riggin
This is a recipe that came from three years of working with Hans Bucher, my mentor. This was one of his wife’s favorite combinations; he served it with pasta or risotto. Sometimes we would wrap the shrimp in Prosciutto and grill it while making the sauce with the olives.
Enough fettuccini for two people
1 tablespoon butter
2 slices Prosciutto, diced
1/3 cup pitted green olives
1 tablespoon garlic, minced
1 pound shrimp, peeled and deveined (Maine shrimp preferably)
1/3 cup white wine
Juice of half a lemon
1 tablespoon butter
Grated Parmesan cheese and minced parsley to garnish
Prepare the fettuccini as you normally would; when it is about 5 minutes away from being done, melt the butter in a large sauté pan over medium-high heat.
Add the olives and Prosciutto and sauté for one minute.
Add the garlic and sauté for 30 seconds.
Add the shrimp and sauté until it is nearly cooked through, about 2 minutes (depending on the size).
Add the white wine and lemon juice and continue to cook for 30 seconds.
Remove the pan from the heat and gently stir in butter until it’s all incorporated.
Drain the fettuccini.
Spoon the shrimp over the fettuccini and garnish with the Parmesan cheese and parsley.
Serves 2
© 2009 Anne Mahle
