Prawn-Prosciutto Pappardelle
Ingredients:
8 oz. dry pappardelle pasta
4 pieces of prosciutto, sliced in strips
1/3 cup sundried tomatoes in oil, diced
1 lb. prawns, about 18-20
2 T. cream cheese
1-2 garlic cloves, freshly minced
Dash or two red pepper flakes
1 cup chicken broth
½ cup white wine
½ cup half and half
Kosher Salt and fresh ground pepper to taste
Lets Cook:
Bring large pot of water to boil, drop in pasta, and cook according to directions on package. Drain and set aside covered to retain heat.
Sauté prosciutto, sundried tomatoes, and garlic in large non-stick pan for a few minutes. Add prawns and red pepper flakes and cook until prawns begin to brown and crisp a bit. Deglaze pan by adding wine, stir in broth, cream, and cream cheese. Add pasta and stir until sauce is smooth, creamy and slightly thickens. Season with salt and pepper. Enjoy this rich and creamy winter warm pasta dish!