Shrimp & Prosciutto In A Wild Mushroom Sauce

BERTOLLI US
7Ingredients
23Minutes

Ingredients

US|METRIC
  • 1 pound jumbo shrimp
  • 1 jar Bertolli® Olive Oil & Garlic Sauce
  • 4 ounces prosciutto (or bacon, chopped)
  • 2 tablespoons finely chopped fresh parsley (optional)
  • 1 yellow onion (medium, chopped)
  • 2 packages shiitake mushrooms (3.5 oz. ea., sliced)
  • 8 ounces pasta (your favorite, cooked and drained)
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    Directions

    1. Lightly brown prosciutto in 10-inch nonstick skillet over medium-high heat, stirring occasionally, about 4 minutes. Stir in onion and mushrooms and cook, stirring occasionally, until vegetables are tender, about 6 minutes. Stir in Sauce and bring to a boil. Reduce heat to medium. Stir in shrimp and cook, stirring occasionally, until shrimp turn pink, about 3 minutes. Serve over hot pasta and sprinkle with parsley.
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