This shrimp and prosciutto dish is an easy-to-make rethinking of a classic starter from the Marche region of Italy, a small, lesser known area wedged between Tuscany, Umbria and the Adriatic Sea.

In traditional versions, shrimp are wrapped in thinly sliced strips of cured ham, then pan fried. The dish is finished by deglazing the skillet with a dry white wine.

This recipe keeps most of that. But rather than serve the shrimp as a starter, they are reserved for topping a fresh fettuccini tossed with goat cheese. The warm, creamy cheese is the perfect foil for the salty, crispy shrimp and prosciutto.

If you'd rather stick with a starter, consider turning the dish into crostini. Lightly toast rounds of baguette, rub them with a raw garlic clove, then spread a thin layer of goat cheese over them and top with a shrimp.

For a less costly version of this dish with the same great taste, use an equal amount of chopped smaller shrimp and about 4 ounces of diced prosciutto. Saute both, but leave them in the pan when adding the goat cheese and pasta.

Prosciutto-wrapped shrimp with fettuccini

Start to finish: 20 minutes

Servings: 4

12 ounces extra-large shrimp, shells and tails removed

12 ounces thickly sliced prosciutto

1 tablespoon olive oil

12 ounces fresh fettuccini pasta

1⁄4 cup dry white wine

4-ounce log goat cheese

Salt and ground black pepper, to taste

3 scallions, finely chopped

Heat the oven to 200 degrees. Bring a large pot of salted water to a boil.

Tightly wrap each shrimp in a slice of prosciutto.

In a large skillet over medium-high, heat the oil. Add the shrimp and cook, covered, for 2 to 3 minutes per side, or until the prosciutto is browned and crisp and the shrimp are pink and cooked through.

Transfer the shrimp to an oven-safe plate and place in the oven to keep warm. Reserve the skillet; do not clean it.

Add the pasta to the water and cook according to package directions, then drain and set aside.

Return the skillet to the stove over medium-high. Add the wine and heat for 30 seconds, scraping up any bits from the bottom of the skillet. Whisk in the goat cheese, then add the pasta and toss until well coated. Season with salt and pepper.

Divide the pasta between serving plates, then top with the prosciutto-wrapped shrimp and sprinkle with chopped scallions.