Prosciutto Wrapped Tiger Prawns Pasta

I was in a Seafood mood tonight so here is what I came up with. I saw this method at Rachel Ray's show but I tinkered with it a bit more and added pasta into it for some carbs.

Ingredients for the Shrimp:
~ 6 Tiger Prawns or any prawns that are big enough for skewer (deveined)
~ 6 pcs. Sage
~ 6 pcs. prosciutto or bacon
~ Black Pepper for taste

Turn your oven on to 450F
* Cut the back of the shrimp, where you usually butterfly a shrimp; insert a sage leaf and season it with pepper, no salt since the prosciutto is salty enough to flavor it.
* Wrap the shrimp with sage in prosciutto make sure they are tuck in nicely; they would stick together anyway.

* Place your shrimp in a grilling pan with olive oil. Add a sprinkle of olive oil on top of your shrimp to help the prosciutto crisp (they are not as fatty as bacon).
Set aside and prepare the pasta.

Ingredients for the Pasta:
~1/3 cup of fresh Italian flat Parsley
~1 tbsp. fresh Mint
~ground black pepper
~salt
~Parmesan Cheese
~2 fresh cayenne chili or 1/2 teaspoon red crushed pepper (ground cayenne would change the flavor so please don't use it)
~3 garlic gloves sliced lengthwise
~good olive oil
~a splash of white wine, any white wine that you would normally drink; if you don't have this pasta water would be just fine
~half a lime
~Linguine, cooked al dente

Put your Prosciutto Wrapped Shrimp in the oven to cook 5-8 minutes.

*Cook the pasta according to the packet but 3 minutes less.
*In a pan on medium heat splash a good amount of Olive oil and let it heat for 30 seconds.
* Add the chili and let the chili infuse the oil about 1-2minutes.
* Add the garlic and let it turn golden brown not dark brown. If it is, start over again. It would make the whole pasta taste bitter and too much garlic flavor.
* Add the pasta directly, do not drain them.
* Add the herbs, dash of pepper, and a dash of salt not too much; remember the prosciutto is salty enough.
* Splash of white wine, not a dollop just a splash probably about 2 tbsp. Let your mixture emulsify; meaning do not stir them just wiggle the pan back in forth.
* After 4mins do stir them and let it cook for another 2 minutes.

By this time your shrimp is probably cooked. Remove them from the oven and start plating. Put the pasta first on your plate and sprinkle enough Parmesan Cheese, then add the shrimp on top and spritz lime. Serve hot and pair it with Pinot Noir 2008 from Oregon; or any wine that you like.