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Pasta With Prosciutto, Shrimp And Asparagus

Pasta With Prosciutto, Shrimp And Asparagus

10 min
15 min

3/4 pound Tacconi pasta

1/2 yellow onion, finely diced

10 fresh basil leaves 

½ bunch fresh asparagus, trimmed and cut into 1 inch pieces 

1/2 pound medium raw shrimp, peeled and deveined

2 ounces mature Pecorino Toscano PDO, grated 

4 ounces Prosciutto di Parma, cut into thin strips 

1/4 cup Pinot Grigio 

Extra virgin olive oil


Bring a large pot of salted water to a boil. Heat a large saute pan with olive oil and add diced onion over medium heat, cooking for 3-4 minutes until translucent. Add the asparagus and 2-3 tablespoon water, cooking for 5 minutes, then add prosciutto and cook over high heat, for an additional 2 minutes. Deglaze pan with white wine and add shrimp, cooking until the wine has evaporated and the shrimp are pink, about 3-4 minutes.

Meanwhile, cook the pasta to al dente according to package directions and drain. Add pasta to the prepared asparagus and prosciutto mixture, topping with grated cheese, a drizzle of olive oil and basil leaves. Garnish with additional fresh basil and grated fresh black pepper and serve immediately.