Shrimp Trinity With Parmesan Peppered Cream Sauce

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/3 cup yellow sweet onion, coarsely chopped
• 3 celery ribs, sliced diagonally 1/3-inch thick
• 1 red bell pepper, sliced lengthwise, then cut into 1-inch strips
• 3 garlic cloves, chopped
• 3 slices prosciutto, coarsely chopped
• 1/3 cup white wine (I used a Pinot Grigio)
• 1 lb large shrimp, peeled (with tails left on)
• 16 ounces angel hair pasta

FOR SAUCE

• 1 cup half-and-half cream
• 3 tablespoons butter
• 1 cup freshly grated parmesan cheese
• 1 pinch crushed red pepper flakes
• 1 pinch fresh ground black pepper
• 1 pinch five-pepper medley
• fresh basil leaf, cut up. reserve some basil (to garnish, I used 12)
• freshly ground sea salt

Directions

1. 1

   In large saute pan, heat olive oil over medium high heat, add butter to melt. Add trinity (onion, celery, red pepper)and saute gently for a few minutes until aromatic. Lower heat and add garlic and prosciutto, cooking a minute more. Carefully add wine, and cook until liquid has nearly evaporated. Remove from pan and hold.

2. 2

   In same pan, add a splash of olive oil and heat, adding shrimp. Cook until heated through and pink. Do not overcook! Remove from heat.

3. 3

   In large saucepan, add half & hslf, butter and trinity mixture. Bring just to boil, then reduce heat and gently simmer, stirring occasionally to allow sauce to slightly thicken.

4. 4

   Meanwhile, bring water to boild for pasta. Add angel hair and cook approximately 4 minutes (al dente). Drain, reserving 1/2 c pasta water. Toss pasta with some of the pasta water and cover to keep warm.

5. 5

   When sauce is slightly thickened (about 10 minutes), add parmesan cheese, ground peppers and chopped basil, salting to taste. As sauce is thickening, add cooked shrimp to heat through.

6. 6

   Place angel hair pasta on plates, spooning sauce over pasta and topping with freshly grated parmesan & garnish with a pinch of chopped basil.