August 28, 2018

Shells and Peas

Print Recipe
 Shells and Peas
Course Main Dish
Servings
Ingredients
  • 2 Cloves garlic Diced
  • 1/4 Cup Chopped Shallots
  • 1 TBSP Butter
  • 1 TSP Oil
  • 1/4 LB Prosciutto Cut into small squares
  • 2 Cup Peas Fresh or Thawed Frozen
  • 1 LB Small Shells
  • 1 1/4 Cup Grated Parmesan Reggiano
  • 1/3 Cup Heavy Cream
  • Salt to Taste
Course Main Dish
Servings
Ingredients
  • 2 Cloves garlic Diced
  • 1/4 Cup Chopped Shallots
  • 1 TBSP Butter
  • 1 TSP Oil
  • 1/4 LB Prosciutto Cut into small squares
  • 2 Cup Peas Fresh or Thawed Frozen
  • 1 LB Small Shells
  • 1 1/4 Cup Grated Parmesan Reggiano
  • 1/3 Cup Heavy Cream
  • Salt to Taste
Instructions
Pasta
  1. Cook Shells according to directions
  2. Drain reserving 1 Cup Pasta Water. Do Not Rinse
Sauce
  1. Melt Butter in Saute Pan
  2. Add Shallots sprinkle with Salt
  3. Saute until translucent
  4. Add Garlic saute until slightly golden Do Not Brown
  5. Remove from pan and set aside
  6. Add Oil
  7. Add Prosciutto until crispy
  8. Remove from pan and set aside
  9. Add Pasta Water to pan and de-glaze
  10. Add Shallot Garlic Mixture and Prosciutto back to pan
  11. Add Pasta Shells, Heavy Cream and Cheese
  12. Warm
Recipe Notes

Serve with additional grated cheese

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