Thursday, January 13, 2011

Cavatappi with crispy prosciutto, jumbo shrimp, and zucchini

Cavatappi with crispy prosciutto, jumbo shrimp, and zucchini

OBJ: TCW be able to create a light yet satisfying dish by utilizing her prosciutto the best way to render all the flavor

¾ lb cavatappi pasta (corkscrew look-a-likes, or any other non-holed pasta)
5 slices thin prosciutto, cut into small strips or cubes
3 TBS extra virgin olive oil
1 TBS unsalted butter
12-15 cleaned jumbo shrimp
2-3 zucchinis (green, yellow, or both) cut into ½ inch rounds, then cut again so that you have ½ moons
½ can diced tomatoes
¼ c dry white wine (I use pinot grigio, but use what you drink)
¼ grated cheese
S & P

1.      Boil the water for the pasta, salt at last minute before you put pasta in
2.      In a large sauté pan, add 2 TBS of olive oil and prosciutto, sauté over medium heat for about 5 minutes, until the prosciutto is browned
3.      Add the white wine and bring to boil, let simmer for about 3 minutes, until it has reduced. Stir frequently during this time to loosen up “flavor bits”
4.      Add the ½ can of tomatoes, 1 remaining TBS of olive oil, butter, and stir until butter has melted. Add zucchini and sprinkle with S & P, cover pan. Cook over low-medium heat
5.      Add pasta at this time to the boiling water.
6.      When pasta has 4 minutes left, add shrimp to sauté pan and mix, cover again
7.      After pasta has finished, drain and reserve ½ C pasta water
8.      Add pasta to the large sauté pan and toss with the mixture, add pasta water if more liquid needed (condensation from covered pan should have allowed enough moisture though)
9.      Make sure shrimp is pink
10.  Sprinkle with a little more S & P and add grated cheese
11.  Bring to table in pan and serve it up to your loviesJ

1 comment:

  1. This dish looks delicious. Will try this one soon. Thanks. Mom