PROSCIUTTO PASTA TOSS
I love quick, simple dishes, and this pasta with prosciutto and peas is one of my favorites. I prepare a tossed green salad while the pasta cooks and serve up a lovely light supper in minutes! -Laura Murphy-Ogden, Charlotte, North Carolina
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cook linguine according to package directions, adding peas during the last 3 minutes. Meanwhile, in a large cast-iron or other heavy skillet, saute garlic, Italian seasoning and pepper in oil until garlic is tender, about 1 minute. Stir in prosciutto., Drain linguine; add to skillet and toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 461 calories, Fat 16g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 802mg sodium, Carbohydrate 58g carbohydrate (3g sugars, Fiber 3g fiber), Protein 22g protein.
SHRIMP SCAMPI WITH PASTA
Well-rounded seafood and pasta dish. Good with any pasta; angel hair is less filling.
Provided by JustJen
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.
- Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.
- Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.
Nutrition Facts : Calories 511.4 calories, Carbohydrate 57.5 g, Cholesterol 135.4 mg, Fat 19.4 g, Fiber 3.5 g, Protein 21.9 g, SaturatedFat 6.6 g, Sodium 260 mg, Sugar 1 g
PASTA WITH PROSCIUTTO AND WHOLE GARLIC
This pasta dish, known as maccheroni alla San Giovanniello in Italy, is amazing in the summer months, when there are good fresh tomatoes around. But you can make it any time of year with canned tomatoes. You could also make it with much less prosciutto, really just enough to season the oil - a quarter cup or so. No matter how much you use, start with a hunk of prosciutto so you can dice chunks; you don't want little thin slices. If you've got great basil, you can even skip the cheese. If you use fresh tomatoes, you can blanch and peel the tomatoes if you don't like the skins, but it's not really necessary.
Provided by Mark Bittman
Categories dinner, lunch, quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil.
- Combine the oil, garlic, and ham in a medium to large skillet over medium-low heat. Cook slowly, stirring occasionally, until the garlic becomes deep golden, nearly brown, all over, 10 to 15 minutes.
- Core and chop the plum tomatoes (or crush the canned tomatoes) and add them, along with salt and pepper, to the skillet. Stir and simmer while you salt the boiling water and cook the pasta.
- Drain the pasta when it is tender but firm, reserving a little of the cooking water and adding it to the sauce if it appears dry (quite likely if you used fresh tomatoes). Toss the pasta with the sauce and most of the basil, along with the cheese. Mince the remaining basil, garnish the pasta with it, and serve.
Nutrition Facts : @context http, Calories 785, UnsaturatedFat 20 grams, Carbohydrate 95 grams, Fat 31 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 9 grams, Sodium 1156 milligrams, Sugar 8 grams
ASPARAGUS WRAPPED IN CRISP PROSCIUTTO
Extremely easy and elegant appetizer. Asparagus spears are wrapped in a sheath of prosciutto, then baked until crispy. A great dish to make ahead, and bake just before serving.
Provided by Teresa Haider
Categories Appetizers and Snacks Meat and Poultry Pork
Time 20m
Yield 16
Number Of Ingredients 3
Steps:
- Preheat the oven to 450 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and coat with olive oil.
- Wrap one slice of prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the tip. Place the wrapped spears on the prepared baking sheet.
- Bake for 5 minutes in the preheated oven. Remove, and shake the pan back and forth to roll the spears over. Return to the oven for another 5 minutes, or until asparagus is tender, and prosciutto is crisp. Serve immediately.
Nutrition Facts : Calories 63.8 calories, Carbohydrate 0.6 g, Cholesterol 12.6 mg, Fat 5.4 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 1.9 g, Sodium 278.6 mg, Sugar 0.3 g
EASY SCALLOP PASTA
Choose fat scallops for this speedy but smart pasta recipe- the ham wrappers will protect the tender shellfish and give an extra savoury hit
Provided by Sara Buenfeld
Categories Lunch
Time 25m
Number Of Ingredients 9
Steps:
- Cut the orange corals from the scallops and finely chop them. Halve the white scallops to make 2 fat pieces and roll them up in the strips of prosciutto.
- Cook the pasta in salted water following pack instructions - it should only take about 4 mins. Meanwhile, heat the oil in a large, deep sauté pan and sear the scallops for 1-2 mins, to brown the prosciutto and lightly cook the scallop inside. Lift from the pan onto a warm plate and leave to rest.
- Add the garlic to the pan juices and fry, stirring, until golden. Tip in the chopped corals and thyme, and stir-fry for a few mins more. Add the lemon zest, juice and vermouth, let it bubble down to at least half, then toss in the parsley. Drain the pasta and add to the pan with salt and plenty of black pepper, then toss to make sure the strands are well coated. Add the prosciutto-wrapped scallops and serve drizzled with a little extra oil, if you like.
Nutrition Facts : Calories 664 calories, Fat 28 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 45 grams protein, Sodium 3.1 milligram of sodium
FRESH PASTA WITH PROSCIUTTO AND PEAS
Provided by David Tanis
Categories dinner, quick, weekday, pastas, sauces and gravies, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of well-salted water to a boil. Put crème fraîche, cream and butter in a wide, deep skillet over medium heat. Turn off heat as soon as mixture is hot, and stir to incorporate. Season with salt and pepper and a little nutmeg.
- Plunge peas in boiling water and let cook for 1 minute. Remove with a mesh spider or slotted spoon and add to cream mixture.
- Drop noodles in boiling water and cook until they rise to the surface, about 1 minute. Taste a noodle to see if it is sufficiently cooked. It should be firm-tender, just past al dente.
- Drain pasta and add to skillet. Sprinkle with prosciutto and chives, then toss gently to coat with sauce. Divide among warmed bowls and serve immediately. Pass grated Parmesan at table.
SCAMPI CON PROSCIUTTO
Make and share this Scampi Con Prosciutto recipe from Food.com.
Provided by MsPia
Categories European
Time 1h6m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine shrimp, wine, olive oil, garlic and crushed pepper in bowl; toss to coat. Let stand at room temperature 1 hour.
- Preheat broiler. Drain shrimp, reserving marinade.
- Wrap 1 prosciutto strip around each shrimp. Arrange 3 shrimp in each of 4 shallow broilerproof dishes, tucking ends of prosciutto strips under shrimp. Drizzle 1 tablespoon marinade over shrimp in each dish.
- Broil shrimp about 6 inches from heat source until prosciutto begins to crisp and shrimp are cooked through; watch closely to avoid burning, about 6 minutes.
- Sprinkle with parsley. Serve with lemon wedges.
JUMBO SHRIMP WRAPPED IN PROSCIUTTO DI PARMA
Provided by Food Network
Categories main-dish
Time 8h25m
Yield 4 to 5 servings
Number Of Ingredients 5
Steps:
- Combine oil, vinegar, basil and garlic in a bowl. Add the shrimp and marinate overnight in the refrigerator. Preheat broiler.
- Drain shrimp. Cut each piece of prosciutto in half, lengthwise and wrap around each shrimp, securing well with a toothpick.
- Saute the shrimp in a non-stick pan, that has been heated and lightly brushed with olive oil. Cook only to seal the prosciutto to shrimp. Place each piece on broiler pan and grill under broiler for 2 minutes on each side. Careful not to burn the prosciutto or overcook the shrimp.
PROSCIUTTO-WRAPPED SCAMPI
Categories Pork Shellfish Appetizer Broil Marinate Super Bowl Valentine's Day Shrimp White Wine Fall Prosciutto Bon Appétit Sugar Conscious Kidney Friendly Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield 4 Appetizer servings
Number Of Ingredients 8
Steps:
- Combine shrimp, wine, oil, garlic and crushed pepper in bowl; toss to coat. Let stand at room temperature 1 hour.
- Preheat broiler. Drain shrimp, reserving marinade. Wrap 1 prosciutto strip around each shrimp. Arrange 3 shrimp in each of 4 shallow broiler-proof dishes, tucking ends of prosciutto strips under shrimp. Drizzle 1 tablespoon marinade over shrimp in each dish.
- Broil shrimp about 6 inches from heat source until prosciutto begins to crisp and shrimp are cooked through; watch closely to avoid burning, about 6 minutes. Sprinkle with parsley. Serve with lemon wedges.
CANDIED PROSCIUTTO
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 5 pieces
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Lay the prosciutto slices on the parchment without touching.
- In a small bowl, mix together the sugar, salt, allspice and cayenne.
- Brush each slice of prosciutto with some olive oil and sprinkle with the spice mix.
- Place the baking sheet in the preheated oven and bake until the ham is beginning to crisp and the sugar is caramelized, 16 to 18 minutes.
- Transfer the slices to a cooling rack to cool completely. Blot with a paper towel if beads of oil form.
FETTUCCINE ALFREDO CON PROSCIUTTO
Rich and decadent. You'll never want for a better alfredo sauce. (in my humble opinion).The variations on this sauce are tremendous, see following directions. My Italian brother-in-law even highly recommends!
Provided by Billy Starr
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- The cheese selected here are of the best quality. It's your main ingredient of the sauce, try not to cheat. Parmesean/Romano cheese in a can does not melt at all, because of additives. Highly not recommended.
- Boil water for pasta, cooking until al-dente.
- Slice prosciutto into squares.
- Fine Dice Shallots.
- Grate Cheeses.
- Melt butter in a generous sized cooking pan (pan with sides) on low heat. Add shallots and cook till tender/translucent. Add salt and pepper to taste (remember there's alot of salt in these cheeses.) Add heavy cream, stirring constantly until the cream almost boils. Remove from heat. Add drained pasta into pan with cheeses. Stir until you've found decadence in a pan!
- Soon as I can I'll post a picture, but with green pasta, use a white or cream colored serving dish and garnish with parsley and a few ribbons of parmasean cheese! Bon appetito! (cooking time depends really on your pasta choice).
- Variations:.
- For example, skip proscuitto and cook shrimp in sauce before adding pasta and cheese. OMG! Add cooked diced chicken breast. Try pancetta or bacon instead of prosciutto. Use with tortellini? Add Mozarella cheese on top of individual servings and bake it under a 450* pre-heated oven for 10-15 min until mozarella is melted and just starting to brown.
Nutrition Facts : Calories 632.7, Fat 34.6, SaturatedFat 20.3, Cholesterol 170.7, Sodium 287.4, Carbohydrate 64.2, Fiber 2.8, Sugar 1.7, Protein 17.2
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- Bring a large pot of salted water to a boil. In a small bowl, mix together the grated garlic, parsley, hot pepper flakes, olive oil, lemon zest and a touch of salt and pepper (very little salt) toss the shrimps in the marinade and set them aside for about 10 minutes (set them aside long enough for the water to come to a boil for the pasta).
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