This Goat Cheese Pesto Pasta with Shrimp and Prosciutto is made with linguini, prosciutto, shrimp, goat cheese, pesto, lemons and cheese.
If you are feeling adventurous and you want to make a delicious pesto goat cheese pasta with shrimp, then I would totally give this a try. You will need to get a ton of pots, pans, and baking sheets dirty but trust me, it is SO worth it!
What kind of wine goes with this dish?
I would go with a sauvignon blanc as it has a more grassy and grapefruit flavor - it will pair very well with the pesto and rosemary taste. For a red wine, a young Chianti that is bright and fruity would pair well too.
What are good substitutes for this dish?
Serrano pepper: you can use jalapeño pepper.
Linguini: feel free to use regular spaghetti or fettuccine
Proscuitto: you can use bacon or jamon serrano
Goat Cheese: you can use Feta cheese because of the crumbling aspect
You may use store bought pesto or make my Lemon Homemade Pesto!
How to make Goat Cheese Pesto Pasta with Shrimp and Prosciutto
In a large bowl, add the shrimp, olive oil, garlic, parsley, lemon juice and paprika and marinate for 30 minutes to 24 hours.
Preheat the oven to 375 F and place the prosciutto on a baking sheet with parchment paper. Bake for 8-10 minutes.
Bring a large pot of water to a boil. Read the instructions on the pasta box to cook al dente. Reserve 1 cup of pasta water.
Meanwhile, heat up a large skillet with oil and place the squash in and cook for 8 minutes, until golden brown. Season with salt and pepper. Reduce the heat to medium low and add the balsamic vinegar, Serrano pepper, and chopped rosemary and cook until the squash is glazed, 1-2 minutes longer. Turn the burner off but leave warm on the burner while you cook the shrimp.
Heat up the butter on another skillet for the shrimp. With a slotted spoon, place the shrimp and then cook 2-3 minutes on each side, until pink and opaque.
Add the drained pasta, goat cheese, pesto, parmesan, lemon zest and lemon juice. Pour about ½ cup of pasta water and keep adding until you get your desired consistency and the heat from the water melts the goat cheese. Season with salt and pepper to taste.