This dish is the culinary equivalent of a powersuit—sophisticated, textured, and undeniably bold. It takes the playful,corkscrew shape of Cavatappi and drapes it in a luxurious, velvet-textured Vodka Spiked Supreme Sauce.
The shrimp provide a sweet, snappy contrast to theal dente ridges of the pasta.
The crispy prosciutto act as "Italian bacon," offering a salty crunch that cuts through the richness of thesauce.
This recipe delivers a depth of flavor that is both nostalgic and high-end, while being incredibly simple to make!
Ingredients: 2 oz Olive Oil
1 cup Peeled DeVeined Shrimp
1 lb Cooked Cavatappi Pasta
¼ lb Prosciutto De Parma (Sliced Thin by Deli)
2 pieces 3oz Butter
1/2 Cup Grated Parmesano Reggiano
1 Cup Reserved Pasta Water
32 oz LBR Supreme Sauce
2 oz Vodka (Optional)
Instructions: Cook pasta per instructions in boiling water. Drain rinse and reserve 1 cup pasta water.
In a medium sauté pan, heat olive oil on low med heat.
Slowly cook prosciutto over low heat until crisped. (Prosciutto will scorch over high heat…cook slow and low). 2-3 mins.
Remove crispy prosciutto and reserve on a paper towel.
Sauté shrimp 2-3 mins in the same pan you used for the prosciutto and season with salt & pepper.
Reserve shrimp on a plate.
Add butter to the same sauté pan and whisk while adding 2 cups of LBR supreme sauce.
Continue to whisk and add 1/4 cup Parmesan and 1/2 cup reserved pasta water.
Continue whisking until smooth.
Add cooked pasta and toss until warmed (add more reserved pasta water if too thick)
Toss until pasta is completely coated and plate with shrimp on top and a garnish of remaining Parmesan and top with crispy prosciutto.
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