Fettucine with Prosciutto and Peas

Sea salt and fresh ground pepper

12 ounces fettuccine

1 tablespoon butter

1 shallot, finely chopped (1/4 cup)

4 oz sliced baby portabellos

2/3 cup heavy cream

1 package (10 ounces) frozen peas, thawed

8 slices prosciutto (about 4 ounces total), halved lengthwise and thinly sliced crosswise, about 1 cup

1/2 cup finely grated Parmesan cheese, plus more for serving (optional)

1 lb large shrimp ( 15-16 per pound) - precooked

1/2 cup fresh basil, chopped

8 oz cherry tomatoes, halved

1. In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot.


2. Meanwhile, make sauce: In a large skillet, melt butter over medium-low heat; add shallot and cook until softened, about 5 minutes.Add proscuitto and saute for a couple of minutes.  Add cream , peas, and mushrooms. Bring to a over medium heat unitl peas are heateed through- 3 to 4 minutes.

3. Pour sauce over pasta; add Parmesan, and season generously with salt and pepper. Add enough reserved pasta water to thin sauce as desired.  Top with the shrimp, tomatoes and fresh basil. Serve immediately; top with additional Parmesan, if desired.