Ingredients
Angel Hair Pasta ½ lb
Shallots 2 Tbsp (4 shallots)
White Wine 2 oz
Mushrooms (shiitake) 1 cup
Prosciutto 2 oz
Heavy cream 10 oz
Peas ½ cup
Butter 2 Tbsp
Basil 10 med-lg leaves (julianne)
Parmigiano cheese 2 Tbsp
Himalayan salt (pinch)
Pepper (pinch)
Directions
In a pot boil water for pasta
Dice shallots
When water boils, add pasta and a pinch of salt and cook al dente for 8-10 minutes
In a large pan melt 2 Tbsp butter over med-high heat, add shallots when butter melts and turn heat to med. to sautee shallots cook for 2-3 minutes
Add mushrooms, cook for 2-3 minutes.
Add 2 oz wine, cook for 3-4 minutes
Add 10 oz Heavy cream, stir then cover with lid until cream reduces by half.
Add basil and chopped ¾ cup prosciutto, stir (save some basil, prosciutto and parmigiano cheese for topping)
Add ½ cup peas, add shaved parmigiano and stir
Add pasta, stir to combine.
Add a pinch of salt and pepper to taste
Serve with a few pieces of prosciutto, basil and parmigiano cheese on top
Enjoy!