All that being said, why it took me so long to do this recipe... I have no idea.
Anyway, this recipe is a dream in every way, a complete and total home run. I
I will say, if I were to make this again, I'd probably only use about a half a pound of pasta, or I'd double the shrimp, garlic, and prosciutto so that there was more of it distributed in the pasta. I like a nice, meaty sauce, and I love my prosciutto, so that may be just my preference. I also think a little splash of fresh lemon juice or maybe some zest would take this pasta to the next level.
°o° 1/4 cup diced fresh tomato
Cook until pasta until al dente and drain. Set aside and keep warm.
Warm olive oil in a large skillet or stock pot. Add garlic, shrimp, and prosciutto and cook over medium heat for about 3 minutes, or until shrimp are pink, firm, and slightly opaque. Add white wine and simmer for about 1 minute, stirring constantly. Add cream and cheese and gently fold in pasta until proscuitto and shrimp are evenly distributed throughout pasta. Toss in tomatoes and basil and serve immediately, garnished with additional basil, tomatoes, and cheese.