• Begin by bringing a pot of water to boil, and add a pinch of salt. • In a skillet add the olive oil and heat on medium • Add the prosciutto and onion to the skillet and heat until caramelized, (lightly browned) • Add the farfalle to the water • After prosciutto and onion are caramelized, add the crushed tomato, garlic, shrimp and simmer 2 minutes • Add the sun-dried tomatoes, shrimp and black pepper - simmer for 3 minutes • Use a slotted spoon to take the farfalle and add directly to skillet and toss with the sauce, (if sauce is a little thick add a spoonful of pasta water) • Plate the dish • Sprinkle the Romano shavings on top of the pasta • Place a little nest of arugula on top of pasta • Add a dollup of ricotta cheese on top of arugula • Drizzle with a spoon the balsamic glaze over the dish • Invite your guests to mix in all the ingredients on the dish together.