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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. jumbo shrimp
- 1 jar bertolli olive oil & garlic sauce
- 4 oz. prosciutto (or bacon, chopped)
- 2 Tbsp. finely chopped fresh parsley (optional)
- 1 yellow onion (medium, chopped)
- 2 pkg. shiitake mushrooms (3.5 oz. ea., sliced)
- 8 oz. pasta (your favorite, cooked and drained)
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Directions
- Lightly brown prosciutto in 10-inch nonstick skillet over medium-high heat, stirring occasionally, about 4 minutes. Stir in onion and mushrooms and cook, stirring occasionally, until vegetables are tender, about 6 minutes. Stir in Sauce and bring to a boil. Reduce heat to medium. Stir in shrimp and cook, stirring occasionally, until shrimp turn pink, about 3 minutes. Serve over hot pasta and sprinkle with parsley.
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