Pasta With Prosciutto, Shrimp And Asparagus
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.