Prawns saltimbocca. Because of my love for fish, and i wanted to do something different, as a result here is a spin to your usual saltimbocca.

What is saltimbocca?

First of all, you want to start with some big prawns that you will de-shell, leaving the tail intact. Deveining them and making a slightly deeper incision as you will have to tuck in a small leave of sage in the cavity. Make sure you are not going all the way thru.

For the sage, I cut my large leaves in half to fit in the cavity.

Good prosciutto di Parma is my recommendation. It will crisp up, giving it a great flavor.

A few grinds of peppers all over the prawns and then wrap the prosciutto around it.

The sauce is a must.

The wine and the butter complement each other well. Therefore, when reduced the wine is rich in flavor. The salad, well… it is a must.

How perfect is a light and delicious meal prepared in less than 20 minutes?

Here are a few helpful tips for the ingredients needed to make this saltimbocca

This is a quick introduction; please read the recipe for complete instructions.

Equipment needed

I only recommend what I use and love. To achieve this recipe, I used the following:

Cooking tips and step-by-step instructions to create this excellent Prawn Saltimbocca

Do not salt the prawns as the prosciutto is already salted.

Storage instructions and reheating

If you enjoy this delicious Prawn Saltimbocca recipe, look at my other recipes.



Prawns Saltimbocca - Spin to your Italian Favorite

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prawns saltimbocca
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
A spin to your Italian favorite. Rich in flavor and ready in 15 minutes


  • 12 prawns 12 tail on and deveined prawns
  • 12 prosciutto 12 thin sliced of prosciutto
  • 12 sage 12 small fresh sage leaves
  • 0.5 cup white wine 1/2 cup white wine
  • 3 tbsps unsalted butter 3 tablespoons unsalted butter
  • parmesan cheese shavings of parmesan cheese


  • Clean the mixed baby green salad and prepare the vinaigrette (1 part vinegar + 3 part olive oil + salt) and set them both separate aside.
  • Widen the opening a bit larger of the prawn and place one small leave of save in the cavity. If leaves large cut in half.
  • Grind pepper over the prawns. Wrap each prawn with one slice of prosciutto di Parma. Use a toothpick to hold together.
  • Melt 1 ½ tablespoon of butter in a large skillet over medium high heat. Cook prawns for 2 to 3 on each side. They have to be nicely golden brown.
  • Remove the prawns from the skillet and set aside.
  • Discard excess butter from skillet. Place the skillet over medium high heat. Add the wine and deglaze the skillet. Add the butter and swirl until melted.
  • Mix the salad with the vinaigrette. Arrange the salad in the middle of the plate. Sprinkle parmesan cheese over it. Arrange the prawns on the salad and spoon the sauce over them.


Calories: 218kcal | Carbohydrates: 1g | Protein: 6g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 83mg | Sodium: 301mg | Potassium: 83mg | Vitamin A: 280IU | Vitamin C: 0.7mg | Calcium: 36mg | Iron: 0.6mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

Did you make this?

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