SHRIMP TRINITY WITH PARMESAN PEPPERED CREAM SAUCE
Lots of bold, robust flavors, I serve this over a bed of angel hair pasta, topped with freshly grated parmesan cheese.
Provided by Leopard Apron
Categories < 60 Mins
Time 50m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In large saute pan, heat olive oil over medium high heat, add butter to melt. Add trinity (onion, celery, red pepper)and saute gently for a few minutes until aromatic. Lower heat and add garlic and prosciutto, cooking a minute more. Carefully add wine, and cook until liquid has nearly evaporated. Remove from pan and hold.
- In same pan, add a splash of olive oil and heat, adding shrimp. Cook until heated through and pink. Do not overcook! Remove from heat.
- In large saucepan, add half & hslf, butter and trinity mixture. Bring just to boil, then reduce heat and gently simmer, stirring occasionally to allow sauce to slightly thicken.
- Meanwhile, bring water to boild for pasta. Add angel hair and cook approximately 4 minutes (al dente). Drain, reserving 1/2 c pasta water. Toss pasta with some of the pasta water and cover to keep warm.
- When sauce is slightly thickened (about 10 minutes), add parmesan cheese, ground peppers and chopped basil, salting to taste. As sauce is thickening, add cooked shrimp to heat through.
- Place angel hair pasta on plates, spooning sauce over pasta and topping with freshly grated parmesan & garnish with a pinch of chopped basil.
Nutrition Facts : Calories 464.3, Fat 18.1, SaturatedFat 8.8, Cholesterol 123.9, Sodium 344.7, Carbohydrate 47.5, Fiber 2.5, Sugar 2.5, Protein 25.1
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