We need a small break from cakes and sweets … Although I have recently, in my first interview on Gastro.hr said that I rarely repeat dishes, I love this pasta so much that I cook it at least once a month. It has all the features I like in a meal: it’s concrete, but light, it is quickly done and has few ingredients, it’s of interesting flavor, but each ingredient is emphasized.
A few years ago I partially replaced onions eith leeks. Leek has a much milder flavor, slightly sweet and does not bother me, as opposed to the onion which I don’t like neither to see nor taste in the meal (this means that I cook the onion until it falls apart). It fits excelentlyy in risotto and pasta, Chinese cuisine, roasted vegetables, and sometimes I even prepare it in a grill pan (that I picked up from my mom). If you love seafood, this will be a dish you will definitely enjoy.
- 150 g pasta (preferably wide noodles)
- 200 g of frozen shrimp (thaw them)
- 15 g prosciutto
- 1 leek
- 250 ml cream (I use 10%)
- salt, pepper and basil
- olive oil
- Cook the pasta in salted water, al dente.
- On a tablespoon of olive oil fry the sliced and striped prosciutto, until it becomes crispy. Remove to a plate on the side, and fry the leeks on the remaining oil, sliced into rings. When they softern, add shrimp and cook about 5 minutes, while the fluid evaporates.
- Return the ham in the bowl and pour cream. Season with pepper and add the basil, taste if salty enough - usually it is because of the ham. Cook for 10 minutes until the sauce thickens. Stir in the cooked pasta and cook for another 2-3 minutes.
- Before serving, let stand covered for 5 minutes. Bon appétit!