Simple Lemon, Shrimp, and Prosciutto Pasta

Ingredients

• Salt
• Garlic
• Pepper
• Lemon
• Red pepper
• Juice
• Pasta
• Shrimp
• Tomatoes

Directions

1. Prepare the pasta as the package instructs, but skip any added salt or fat. Drain it, setting aside 1 cup of the pasta water first.
2. In a large skillet set over medium-high heat, cook the prosciutto with 2 tablespoons oil, stirring frequently, until the prosciutto turns crisp, 3 to 4 minutes. Move the prosciutto onto paper towels to drain. Add the garlic to the same pan and cook, stirring often, until it turns golden, 1 to 2 minutes. Stir in the tomatoes, 1/4 cup basil, salt, and red pepper, and cook until the tomatoes start giving off their juices, about 4 minutes. Add the shrimp and cook until they are opaque, 3 to 4 minutes. Pour in up to 1 cup of the reserved cooking liquid, using just enough to loosen the sauce the way you like it.
3. Cut 1 lemon in half and squeeze both halves into the sauce. Add the pasta and the remaining 2 tablespoons oil, then toss everything together. Slice the remaining lemon into wedges. Portion the pasta evenly onto 4 plates, then finish with the crisp prosciutto and the remaining 1/4 cup basil. Serve with the lemon wedges.