Spaghetti with Asparagus, Prosciutto, and Perfectly Seared Scallops
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Spaghetti with Asparagus, Prosciutto, and Perfectly Seared Scallops
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 12 ounces spaghetti
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 shallot finely chopped
- 1 asparagus bunch, cut into bite sized pieces
- 1 tablespoon lemon juice fresh
- 4 cloves garlic minced
- 1/2 teaspoon red pepper flakes crushed
- 8 lices prosciutto cut in half, thinly sliced
- 1/3 cup heavy cream
- 3/4 cup Parmesan Cheese finely grated, plus more for serving
- 8 scallops perfectly seared
- salt
- black pepper
Instructions
- In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta and return to pot.
- While the water for you pasta is boiling, make the sauce!
- In a large skillet, melt butter and oil over medium-low heat; add shallot and cook until softened, about 5 minutes. Add asparagus and lemon juice; increase heat to medium; sauté for another 5-6 minutes, or until asparagus becomes tender but still has a good crisp to it. Add garlic, crushed red pepper, and prosciutto; cook another 1-2 minutes. Add cream; bring to a gentle simmer.
- Pour sauce over pasta; add Parmesan, and season generously with salt and pepper. Add a little reserved pasta water to thin sauce if needed. Top with scallops and additional Parmesan, and serve immediately.
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