This recipe from At Home, At Sea, came from three years of working with Hans Bucher, my mentor. He served it with pasta or risotto; it was one of his wife’s favorite combinations. Sometimes we would wrap the shrimp in Prosciutto and grill it while making the sauce with the olives.
Recently, Plating Up shared this one with their readers.
Shrimp with Prosciutto and Green Olives on Fettuccini
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
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
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