Prosciutto-Wrapped Shrimp with Tortellini


Recipe by Gus Silivos of Skopelos on the Bay – 1998, as featured in The Fiesta Seafood Cookbook by Pensacola Energy – available for purchase at

6 jumbo shrimp, peeled and deveined
Salt and pepper to taste
6 (1 x 8-inch) piece prosciutto
2 tablespoons olive oil
4 to 6 tablespoons heavy cream
½ cup tortellini, cooked al dente
1 oz Romano cheese or Parmesan cheese, grated
1 teaspoon chopped parsley

Season the shrimp with salt and pepper. Wrap each shrimp with one piece of the prosciutto and secure with a wooden pick. Coat with the olive oil. Grill the shrimp on a gas grill for 2 to 3 minutes. Turn the shrimp and grill for 3 to 4 minutes longer or until the shrimp turns pink.

Bring the cream to a boil in a sauté pan and boil until reduced by one-third. Add the pasta and cook until the cream is reduced by half. Spoon the pasta mixture onto a serving plate and top with the shrimp. Sprinkle with the cheese and parsley.

Serves one