This is a recipe that came from three years of working with Hans Bucher, my mentor. This was one of his wife’s favorite combinations; he served it with pasta or risotto. Sometimes we would wrap the shrimp in Prosciutto and grill it while making the sauce with the olives.

Shrimp with Prosciutto and Green Olives on Fettuccine
Anne Mahle, At Home At Sea

Enough fettuccine for two people
1 Tablespoon butter
2 slices Prosciutto, diced
⅓ cup pitted green olives
1 Tablespoon garlic, minced
1 pound shrimp, peeled and deveined
⅓ cup white wine
Juice of half a lemon
1 Tablespoon butter
Grated Parmesan cheese and minced parsley to garnish

Prepare the fettuccine as you normally would; when it is about 5 minutes away from being done, melt the butter in a large saute pan over medium-high heat. Add the olives and Prosciutto and saute for one minute.

Add the garlic and saute for 30 seconds. Add the shrimp and saute until it is nearly cooked through, about 2 minutes (depending on the size). Add the white wine and lemon juice and continue to cook for 30 seconds.

Remove the pan from the heat and gently stir in butter until it’s all incorporated. Drain the fettuccine. Spoon the shrimp over the fettuccine and garnish with the Parmesan cheese and parsley.

Serves 2.

Anne Mahle is the author of At Home, At Sea: Recipes from the Maine Windjammer J. & E. Riggin. She lives in Rockland.