Lemon, Shrimp, and Prosciutto Pasta

Ingredients

16 ounces uncooked vermicelli or angel hair pasta

4 ounces thinly sliced prosciutto

1/2 cup extra-virgin olive oil, divided

8 garlic cloves, thinly sliced

4 cups multicolored cherry tomatoes, halved

1 cup thinly sliced fresh basil, divided

1 teaspoon kosher salt

1/2 teaspoon crushed red pepper

24 ounces peeled and deveined tail-on raw large shrimp

2 lemons

Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1 cup cooking liquid.

Cook prosciutto and 4 tablespoons oil in a large skillet over medium-high, stirring often, until prosciutto is crisp, 3 to 4 minutes. Transfer prosciutto to paper towels to drain. Add garlic to pan; cook, stirring often, until golden, 1 to 2 minutes. Add tomatoes, 1/2 cup basil, salt, and red pepper. Cook until tomatoes begin to release their juices, about 4 minutes. Add shrimp; cook until opaque, 3 to 4 minutes. Stir in up to 1 cup reserved cooking liquid to thin sauce to desired consistency.

Halve 1 lemon; squeeze juice from both halves into sauce. Stir in pasta and remaining 2 tablespoons oil. Cut remaining lemon into wedges. Divide pasta evenly among 4 plates; top with prosciutto and remaining 1/2 cup basil. Serve with lemon wedges

Note: Cut back the lemon for Avery