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Prosciutto Wrapped Shrimp Scampi

Prosciutto Wrapped Shrimp Scampi
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Prosciutto wrapped shrimp are seared and served in a bright and garlicky scampi sauce for an easy and elegant dish. 

  • Author: Nicole Stover
  • Prep Time: 30
  • Cook Time: 15
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Appetizer
  • Method: Sauteing
  • Cuisine: Italian-American

Ingredients

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Prosciutto Wrapped Shrimp

  • 1 pound 16-20 count shrimp, peeled, tails on
  • 2 tablespoons olive oil, divided
  • 2 garlic cloves, grated
  • 2 teaspoons lemon zest
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon flat leaf parsley, finely chopped
  • 4 ounces prosciutto, cut into 3-4 strips each

Scampi Sauce

  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 4 garlic cloves, thinly sliced
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon crushed red pepper flakes, or more to taste
  • 1 cup dry white wine such as Pinot Grigio
  • 1 tablespoon lemon juice, plus more for serving
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons flat leaf parsley, chopped
  • 4 tablespoons cold unsalted butter, cubed

Instructions

  1. Add your shrimp, a tablespoon of olive oil, grated garlic, crushed red pepper, lemon zest, and parsley to a bowl and toss to combine. Allow to marinate in the refrigerator for at least 30 minutes up to two hours.
  2. Cut each slice of prosciutto into 3-4 strips. 
  3. Remove a shrimp from the bowl and lightly pat dry. 
  4. Wrap a strip of prosciutto around the center of the shrimp and place on a plate seam side down. Repeat with the remaining shrimp.
  5. Heat a cast iron skillet over medium heat. Add a tablespoon of olive oil.
  6. Add the shrimp in a single layer to the hot pan, careful not to crowd. Let the first side cook for 2 minutes and then flip. Allow the second side to cook for an additional 2 minutes or until the shrimp is pink, white and opaque, and a C shape. It should be around 118-120 degrees. Remove to a plate.
  7. Add the remaining tablespoon of olive oil. Add the shallots and garlic and cook for 30-60 seconds until fragrant. Season with salt and red pepper.
  8. Add the white wine, making sure to scrape up any bits left from the shrimp. Bring to a simmer and allow to reduce by half, 8-10 minutes.
  9. Stir in the lemon juice, Worcestershire, and parsley. Remove from the heat.
  10. Stir in the cold butter, a few cubes at a time, until melted and emulsified. 
  11. Add the shrimp back into the pan. 
  12. Serve with extra lemon and crusty bread. Garnish with parsley and crushed red pepper if desired. Cheers!

Find it online: https://beachgirlgrills.com/prosciutto-wrapped-shrimp-scampi/