Harrison's Shrimp Pasta
8 oz pasta- we used cappelini
1/2 lb raw, peeled, deveined shrimp
3 cloves garlic, chopped
1 T olive oil
1/2 cup white wine
3 oz sliced prosciutto (this really makes the dish)
1/2 cup heavy cream
1/2 cup frozen peas
1/2 cup parmigiano reggiano cheese
pinch red pepper flakes
While your pasta is cooking, heat some olive oil in a skillet, and saute the garlic and shrimp just until the shrimp are barely done, add the wine and simmer until it is reduced significantly, stir in the prosciutto and heavy cream, bring to a simmer and cook on low until the cream is reduced and starts to thicken, about 5 minutes, stir in the peas, cheese and pepper flakes. Taste and add salt if it needs any. Pour shrimp sauce over cooked pasta and enjoy! I'm getting hungry just thinking about it.
4 comments:
Oh Amber, you about make me cry...thank you for your comment on my blog...I love that you remember!
looks delish! I think it will be on our menu this week!
Oh, yeah, like my kids would ever in a million years eat something that had shrimp in it. Now, I, on the other hand, would want to bathe in that. But then I would be a jumbo shrimp. He he he, I crack me up.
Looks delicious! Will you still claim me as a sister if I tell you I have NEVER cooked raw shrimp. I think the time has come!
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