SHRIMP SCAMPI

START TO FINISH 30 minutes

Makes 4 servings (1½ cups each). EACH SERVING 434 cal., 9 g fat (3 g sat. fat), 147 mg chol., 420 mg sodium, 48 g carb., 3 g fiber, 4 g sugars, 27 g pro.

Ingredients

12 oz. fresh or frozen peeled and deveined medium shrimp
1 oz. prosciutto, cut into strips
1 Tbsp. butter
1 Tbsp. olive oil
1 Tbsp. minced garlic
¼ cup finely chopped shallots
1½ cups dry white wine
2 Tbsp. lemon juice
¼ tsp. salt
1 roma tomato, seeded and finely chopped
1 Tbsp. finely chopped Italian parsley
1 tsp. chopped fresh thyme
8 oz. dried angel hair pasta
Lemon wedges (optional)

Directions

1. Thaw shrimp if frozen; set aside. In a 10-inch skillet cook
   prosciutto over medium heat until crisp. Drain on paper towels.
2. To the same skillet add butter and olive oil. Heat over medium
   heat. Add garlic; cook and stir 30 seconds. Add shallots; cook and
   stir about 1 minute or until tender. Add shrimp, wine, lemon juice,
   and salt; bring to boiling. Reduce heat and simmer, uncovered,
   2 to 3 minutes or until shrimp turn opaque, stirring occasionally.
   Remove shrimp with a slotted spoon; cover and keep warm.
3. Continue to gently boil liquid in skillet, uncovered, about
   10 minutes or until thickened and reduced to about 1 cup. Stir in
   tomato, parsley, and thyme. Cook 1 minute. Return shrimp to
   skillet; toss gently to coat.
4. Meanwhile, cook pasta according to package directions; drain.
   Top pasta with shrimp mixture; sprinkle with crisp prosciutto. If
   desired, serve with lemon wedges.