🇮🇹 Italian

Shrimp Saltimbocca

Name: Shrimp Saltimbocca
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 40 g Butter; to taste Salt; 4 cloves, minced Garlic; 1, sliced Bell Pepper; 2 tbsp Tomato Sauce; 2 tbsp Olive Oil; 1 tsp Dried Oregano; 3, cut into batons Spring Onions; 400 g Shrimp; 8 leaves Sage; 6 slices Prosciutto

🇮🇹 Italian

Shrimp saltimbocca the Roman way — thin cutlets crowned with sage and prosciutto, flash-seared in butter and finished with a splash of white wine. Saltimbocca literally means 'jump in the mouth', and this is on the table in under thirty minutes.

Prep 10 min Cook 4 min Serves 3 Easy

Ingredients

Butter40 g
Saltto taste
Garlic4 cloves, minced
Bell Pepper1, sliced
Tomato Sauce2 tbsp
Olive Oil2 tbsp
Dried Oregano1 tsp
Spring Onions3, cut into batons
Shrimp400 g
Sage8 leaves
Prosciutto6 slices

Optional extras

Fresh Basilhandful, to finish

Instructions

1
Season the Shrimp lightly (the prosciutto brings salt) and top each piece with sage and a fold of prosciutto, secured with a toothpick.
2
Melt butter in a heavy pan over medium-high heat until it stops foaming.
3
Cook the Shrimp sage-side up for two minutes so the underside seals, then turn and give it ninety seconds more.
4
Rest the Shrimp on a warm plate while the wine deglazes the pan, bubbling down with the sage leaves and pan juices to a syrup.
5
Swirl in a knob of cold butter off the heat for a sauce that clings like silk.
6
Spoon the sauce over the Shrimp and serve immediately — saltimbocca never waits.

Chef's tip

Prep everything before the heat goes on — italian cooking moves fast once it starts.

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Watch how it's made

Video: Shrimp Saltimbocca | Chef Capon · on YouTube