2-3 slices of prosciutto, chopped
½ medium yellow onion, sliced thinly
3 cloves garlic, chopped
olive oil, 2 T (for starters)
1 Portobello mushroom, sliced
zest of 1 small lemon
Italian parsley, handful, chopped
pine nuts, ¼ c
½ lb. shrimp, can be already cooked
pasta water, about ¼ c
2 medium tomatoes, seeded and chopped
angel hair pasta, ½ pkg (serves 4)
parmesan or Romano cheese for topping, optional
In a large skillet, sauté onions and garlic in the oil, add prosciutto. Cook until onions are opaque. Add lemon zest and Portobello mushrooms. Meanwhile boil water for pasta. When water comes to a boil, cook the pasta for about 4-5 minutes. At this point add the shrimp, tomatoes and parsley, the pasta water and butter to the skillet. Stir and cook for 1 minute, if you have used pre- cooked shrimp. If using fresh shrimp cook until they turn pink. Transfer the pasta to skillet. Add pine nuts just before serving. I usually drizzle additional olive oil at the end. This is optional. If you like cheese on top add to your taste.
This Adriatic pasta goes well with a glass or two of Pinot Grigio!