Gamberi Di Parma Recipe

Prep shrimp

Pat shrimp dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. If tails are on, leave them for presentation.

Wrap with prosciutto

Divide each prosciutto slice in half lengthwise if slices are large. Wrap one piece of prosciutto around each shrimp, leaving the tail exposed. Press gently so the prosciutto adheres.

Sear shrimp

Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Add shrimp, prosciutto seam-side down, working in a single layer and not overcrowding (cook in 2 batches if needed). Sear 1.5–2 minutes per side until prosciutto is crisp and shrimp are opaque and just cooked through (internal temp ~120–125°F/49–52°C). Transfer cooked shrimp to a plate and tent loosely with foil to keep warm.

Sweat shallot and garlic

Reduce heat to medium. In the same skillet (do not wipe out; leave flavorful browned bits), add 2 tablespoons unsalted butter. When butter melts, add the finely minced shallot and sauté 2–3 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn’t brown.

Deglaze with Prosecco

Pour in 1/2 cup Prosecco to deglaze the pan, scraping up any browned bits with a wooden spoon. Let the wine simmer briskly 2–3 minutes until reduced by about half.

Finish sauce

Stir in 3/4 cup heavy cream and bring to a gentle simmer. Reduce heat to low and simmer 3–4 minutes until the sauce begins to thicken and coats the back of a spoon. Whisk in 2 tablespoons grated Parmigiano-Reggiano, 1 teaspoon lemon juice, 1 tablespoon chopped parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning as needed.

Return shrimp

Return the prosciutto-wrapped shrimp to the skillet, spooning the sauce over them and warming 1 minute to marry flavors (do not overcook shrimp). Remove from heat.

Arrange shrimp on a warmed platter or individual plates. Spoon remaining shallot-prosecco cream over the shrimp. Garnish with extra chopped parsley or microgreens and serve with lemon wedges on the side for squeezing.

Recommended accompaniments: crusty bread to mop up sauce, risotto, or a simple arugula salad.