Fettuccine with Asparagus and Prosciutto

Back

Ingredients:
6 ounces fresh pasta
(half recipe “Pasta Dough”)
1 large shallot, minced
2 tablespoons butter
1/2 cup heavy cream
1 tablespoon lemon zest
1 tablespoon lemon juice
1/2 cup grated Parmesan cheese
12 ounces asparagus, cut on bias
3 ounces thin sliced prosciutto, cut in half-inch ribbons
Kosher salt and ground black pepper

Preparation:
In large skillet or stir fry pan, sauté shallot in butter until soft and translucent.  Stir in cream, lemon zest, half of the Parmesan and 1/2 teaspoon black pepper; remove from heat and set aside.

Boil pasta until al dente.  At the same time steam asparagus until tender but still green.  Drain pasta reserving half cup of water.

Add pasta, asparagus and pasta water to skillet with cream mixture.  Cook over medium heat, tossing, till the pasta is lightly sauced.  Add lemon juice and adjust seasoning with salt and pepper.  Scatter prosciutto on top and serve.

History:
Recipe modified from Milkstreet magazine recipe March-April 2022.

See : Pasta Dough

Garlic Shrimp and Scallop Pasta

Back

Ingredients:

1 lb. raw, peeled shrimp

1/2 lb. raw bay scallops or sea scallops cut in quarters

1/2 cup clarified butter

6 cloves garlic, minced

3 Tablespoons minced fresh basil, thyme & oregano

1/2 cup heavy cream

1 lb. spaghetti or linguini

Preparation:

Place butter and garlic in skillet on med-high heat.  Sauté shrimp and scallops in garlic butter until shrimp are pink.  Add cream and herbs and simmer until slightly reduced.

Cook pasta until al dente.  Drain pasta and place in serving bowl.  Pour sauce over pasta and serve.

Serving Suggestion:

Serve with a green vegetable or salad and a crisp white wine.