Fettucine with Prosciutto and Peas

  • Sea salt and fresh ground pepper
  • 12 ounces fettuccine
  • 1 tablespoon butter
  • 1 shallot, finely chopped (1/4 cup)
  • 4 oz sliced baby portabellos
  • 2/3 cup heavy cream
  • 1 package (10 ounces) frozen peas, thawed
  • 8 slices prosciutto (about 4 ounces total), halved lengthwise and thinly sliced crosswise, about 1 cup
  • 1/2 cup finely grated Parmesan cheese, plus more for serving (optional)
  • 1 lb large shrimp ( 15-16 per pound) – precooked
  • 1/2 cup fresh basil, chopped
  • 8 oz cherry tomatoes, halved
    1. In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot.
    2. Meanwhile, make sauce: In a large skillet, melt butter over medium-low heat; add shallot and cook until softened, about 5 minutes.Add proscuitto and saute for a couple of minutes.  Add cream , peas, and mushrooms. Bring to a over medium heat unitl peas are heateed through- 3 to 4 minutes.

  • 3. Pour sauce over pasta; add Parmesan, and season generously with salt and pepper. Add enough reserved pasta water to thin sauce as desired.  Top with the shrimp, tomatoes and fresh basil. Serve immediately; top with additional Parmesan, if desired.


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