Garlic Shrimp with Pasta

Revised 2013 May 01

This is a quick, versatile dish in which the only ingredient that can't be substituted is the garlic. I make it with bacon more often than proscuitto, swap in chicken or pork for the shrimp and just about anything green will taste good (fresh asparagus in season!!). You could even go paleo and swap some cauliflower rice for the noodles.

1 servings


3 slices prosciutto
4 cloves garlic
olive oil and/or bacon fat
3 brussels sprouts
6 large shrimp, peeled and deveined
1/4 cup stock
cooked udon noodles


Thinly slice the garlic and separate the slices into a small bowl with a little olive oil

Halve and core the sprouts. Separate into individual leaves.

Prepare the shrimp as required and cut into 1/2 inch pieces.

Heat a teaspoon or so of oil in a skillet over medium high heat. Sauté the prosciutto until crisp (this will be very quick, do not wander away). Remove to a cutting board. When cooled julienne.

Quickly sauté the sprout leaves until lightly caramelised. Remove to a small bowl. If they are not yet cooked to your taste microwave for a minute or so until just softened.

Reduce the heat to medium low and allow the pan to cool slightly. Add another teaspoon of oil to the pan and sauté the garlic very gently until it just begins to darken.

Add the shrimp and cook until it just starts to turn pink.

Increase the temperature to medium high and return the prosciutto and sprouts to the pan. Add the broth and cover. Cook for two minutes then uncover and cook until the broth is reduced.

Add the cooked noodles, toss, and serve.

Use any broth that you have on hand. Beef probably won't be the best but better to use it up than open a fresh container of something else.
Other pasta will work too but the udon noodles have a nice texture for this dish.

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