Creamy Lemony Pasta With Prosciutto
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Creamy Lemony Pasta with Prosciutto
Rated 3.3 stars by 4 users
Category
Dinner
Cuisine
Italian
Servings
4
Prep Time
5 minutes
Cook Time
20 minutes
This pasta is a winner! It’s creamy but still light, not like a heavy Alfredo, and the tangy lemon balances salty prosciutto. This comes together in 30 minutes, simple ingredients and family-approved. Easy to throw some greens in, too!
Ingredients
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Linguine pasta
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2 Tablespoons butter
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1 - 5oz package of sliced prosciutto
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1/2 shallot, finely chopped
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3 cloves garlic, minced
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1/2 cup heavy cream
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1/4 cup chicken broth
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1/4 cup grated parmesan, more for topping if desired
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1 large lemon, zest and juice (it’s going to feel like a lot of lemon but trust me, use the whole thing!)
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Greens of choice (optional, kale, spinach, arugula)
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Red pepper flakes (optional)
Directions
Boil water for your linguine and cook your pasta, reserve 1/4 pasta water when you drain the pasta. Set pasta aside after cooking it.
While the pasta is cooking, add 2 Tablespoons of butter to a large skillet or pan over medium heat. When the butter has melted, add the prosciutto, tearing it apart into smaller pieces. Follow with the chopped shallot and the minced garlic and stir everything in the butter so it’s coated. Let it cook so it smells fragrant and begins to sizzle a little, but don’t let the shallot and garlic burn.
Pour in the 1/2 cup of heavy cream, 1/4 cup chicken broth, 1/4 cup grated parmesan and lemon zest and juice. Stir to create your cream sauce. Let it simmer for a few minutes to let everything combine.
Add your cooked pasta and 1/4 cup of pasta water to the cream sauce and toss to combine. Throw in some greens, additional parm and red pepper flakes if you’d like!