Description

Farfalle with shrimp and prosciutto in a creamy tomato cognac sauce.

Ingredients

• 1  Pound(s) Farfalle, cooked al dente
1
• 24  Each Shrimp, 21/25, peeled, deveined, tails removed
2
• 4  Cup(s) Pomodoro Sauce
3
• 1  Cup(s) Heavy Cream
4
• 3  Each Shallots, diced
5
• 1/2  Cup(s) Cognac or Brandy
6
• 1/2  Cup(s) Basil, chiffonade
7
• 1/8  Pound(s) Prosciutto, diced
8
•  To Taste Salt
9
•  To Taste Pepper
10
• 2  Each Basil Leaves (for garnish)
11
• 2  Table Spoon(s) Olive Oil
12
• 1/4  Cup(s) Pecorino Romano Cheese, grated
13

Directions

1. In a large sauce pan over medium high heat, add olive oil
2. Add shallots and let cook until translucent, about 2 minutes
3. Add prosciutto and cook for 2 - 3 minutes, stirring occasionally until prosciutto is browned
4. Pull pan off flame and add cognac
5. Carefully place back on flame, shake pan a little to stir around shallots and proscuitto
6. Add pomodoro sauce, heavy cream, basil, salt and pepper
7. Cook for about 2 minutes, add shrimp
8. Cook until shrimp are pink, add pasta to pan
9. Stir pasta into sauce until covered
10. Add pecorino romano cheese, toss and plate
11. Garnish with pecorino and basil leaves