Main Dishes

Farfalle al Prosciutto Arugula Shrimp

24

This is a unique dish that I love to prepare for my friends and family in Ciociaria. It is a very light plate as the farfalle takes a light coating of the sauce. The flavor of the San Marzanos from Napoli and the perfume of the Modena Balsamic make for a refreshing pairing with the fresh ricotta.

4
• 4 cups of farfalle
• 8 oz crushed San Marzano
tomatoes
• 4 oz sun dried tomato
• 4 cloves of garlic crushed
• 2 oz olive oil
• 2 oz balsamic glaze
• 8 oz ricotta
• 2 oz prosciutto diced
• 1/3 red onion sliced julienne
• 1 cup arugula
• 8 large shrimp with no tail
• 2 cups thin romano shavings
• Salt and pepper to taste
• 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.
Nutritions

Calories
731

Sodium
1917mg
79% DV

Fat
49g
76% DV

Protein
15g
31% DV

Carbs
25g
8% DV

Fiber
3g
15% DV

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