Shells Alfredo with Prosciutto & Peas

I have made pasta with a prosciutto and pea cream sauce for years.  It is usually a crowd favorite. 

 

INGREDIENTS:

1 lb. Medium Shell Pasta

2 Tbsp. Butter

¼ lb. Prosciutto, diced

1 Cup Heavy Cream

½ Cup Frozen Peas, thawed

¼ Cup Parmesan Cheese, Grated

Salt & Pepper to Taste

DIRECTIONS:

Bring a large pot of well salted water to a boil.  Add pasta and cook according to package directions.  While pasta is cooking, melt the butter in a large sauté pan over medium heat and add the diced prosciutto.  Cook for approx. 2 minutes.  Add the heavy cream and bring to a simmer for approx. 5 minutes.  Add the peas.  Before draining the pasta, reserve about ¼ cup of the cooking water.  Add the cooking liquid and drained shells to the cream mixture in the sauté pan.  Mix well to combine the flavors.  Remove from the heat and add the grated parmesan cheese.  Stir well and season to taste with salt and pepper.  Serve with extra parmesan cheese.

PRIMI PIATTI: PASTA E RISO - SHELLS ALFREDO WITH

PROSCIUTTO & PEAS

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