Simple Lemon, Shrimp, and Prosciutto Pasta

Salty prosciutto with umami filling complements sweet shrimp and tomatoes in this simple 20-minute main course.
Prepare the pasta according to the instructions on the package, without adding salt or fat. Drain, reserving 1 cup of the cooking liquid.Saute the prosciutto with 2 tablespoons of oil in a large skillet over medium-high heat, stirring frequently, until the prosciutto is crisp, 3-4 minutes. Transfer the prosciutto to paper towels to stack. Add garlic to skillet; cook, stirring frequently, until golden brown, 1-2 minutes. Add tomatoes, 1/4 cup basil, salt and red pepper. Cook until the tomatoes start to release juice, about 4 minutes. Add the prawns; cook until they are opaque, 3-4 minutes. Add up to 1 cup of the remaining cooking liquid to dilute the sauce to the desired consistency.Halve 1 lemon; squeeze the juice from both halves into the sauce. Add the pasta and the remaining 2 tablespoons of oil. Cut the remaining lemon into slices. Spread pasta evenly over 4 plates; top with prosciutto and remaining 1/4 cup basil. Serve with lemon wedges.