Pasta Shells with Peas, Prosciutto and Shrimp

The combination of pasta with prosciutto and peas is a winner in this creamy, cheesy shrimp pasta dish.

INGREDIENTS

• 1 pound DeLallo Shells Pasta
• 5 tablespoons DeLallo Extra Virgin Olive Oil
• 2 tablespoons DeLallo Fine Chopped Garlic in Water
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon crushed red pepper flakes
• 1 pound raw shrimp, peeled, cleaned and deveined
• 2 cups frozen peas
• 1/4 pound prosciutto, chopped
• 1 cup heavy cream
• 1/4 cup Parmigiano Reggiano

DIRECTIONS

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain, reserving 1/4 cup of hot pasta water.
2. Heat oil in a large heavy-bottomed skillet. Add garlic and cook until fragrant, about 2 minutes.
3. Add shrimp and spices to the pan and cook for 2 minutes on each side. Add peas and prosciutto and continue to cook for another 4 to 5 minutes until the prosciutto starts to brown.
4. Stir in the cream and cheese. Turn heat to medium-low and cook until the mixture starts to thicken, about 20 minutes.
5. Add cooked pasta and pasta water to pan and stir well. Cook for about 5 minutes, until the pasta is coated in the shrimp sauce. Enjoy!