Shrimp Saltimbocca Linguini
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Cook time: 
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Serves: 4
This easy Shrimp Saltimbocca Linguini takes all of the ingredients of a classic chicken saltimbocca and turns it into a seafood lover's dream.
  • 12 oz. linguini
  • 1 lb. peeled and deveined shrimp, 31-37 ct.
  • ½ lb. VERY thinly sliced prosciutto
  • 2 tsp. olive oil
  • 3 Tlbs. butter, divided
  • ½ cup onion, diced
  • 3 garlic cloves, mince
  • ⅓ cup minced sage, plus more for garnish
  • 1 cup dry white wine
  • ⅓ cup lemon juice
  • ½ tsp. salt
  • ⅓ cup capers
  1. Bring a large pot of water to a rolling boil. Season liberally with salt.
  2. Cut prosciutto in pieces that will fit each shrimp. Wrap shrimp tightly with prosciutto. Roughly chop the remaining prosciutto.
  3. Heat a large non-stick skillet to a medium heat. Add shrimp, cook until prosciutto is brown and crisp, and shrimp are cooked, about 1-2 minutes per side. Remove shrimp and set aside.
  4. Add pasta to boiling water. Cook until aldente. (It should finish cooking around the time the sauce is done)
  5. Add butter to the same pan and turn the heat up to medium-high. Once butter has melted, continue to cook over a medium heat until the butter begins to brown, swirl the pan until the butter becomes deep golden brown, about 2 minutes. Turn the heat down to medium and add in onion. Cook until onion is slightly softened, about 2 minutes. Add garlic and sage, cook another minute.
  6. Add in white wine, and then reduce the heat to a simmer. Simmer for 1-2 minutes until reduced and the alcohol has cooked out. Add in lemon juice, salt, capers, and chopped prosciutto, Cook another minute.
  7. Using tongs, add pasta to the sauce. Toss until the sauce has completed coated the noodles. If necessary, add some salty, starchy pasta water to loosen the sauce up.
  8. Season to taste with salt and pepper. Transfer to a platter and top with shrimp.
Recipe by Cooking for Keeps at