In a large, heavy saute pan over medium-high heat, melt 2 tablespoons butter. When bubbly, add prosciutto and cook until crisp, about 3 minutes. Transfer prosciutto to a paper towel-lined plate and set aside. Add remaining butter to pan along with yellow onion, bell peppers, green onions, and garlic and cook for 4 minutes or until vegetables are slightly wilted. Add white wine and reduce by half. Add tomatoes and heavy cream and cook for another 3 minutes or until sauce has thickened.
Season shrimp with Essence. Add shrimp to sauce and cook for another 4 minutes or until shrimp are just cooked through. (Be careful not to overcook the shrimp.) Add parsley and reserved prosciutto, stir until incorporated, and cook 1 minute longer or until prosciutto has heated through. Garnish with of Parmesan and Essence. Serve with popovers, grits, or pasta.