I usually always go for angel hair when I make pasta, but this really is better with the bowtie. It’s the perfect mix of sweet, spicy and seafood. Plus bowtie pasta is just adorable, so it’s got that going for it too.
1 teaspoon of olive oil
2 ounces of thinly sliced proscuitto
1 pound peeled and deveined 21-25 count shrimp
2 red bell peppers, roasted, peeled, and chopped
1 teaspoon chopped garlic
handful of chopped green onions
1 teaspoon chopped parsley
1/4 cup of feta cheese
2 tablespoons of butter
4 ounces shrimp stock
2 ounces of vodka
salt, black pepper, and crushed red pepper to taste
1 package of bowtie pasta, cooked
- In a medium saute pan heat olive oil. Add prosciutto and cook until crisp. Once crisp, remove from pan.
- Season shrimp with salt and pepper and cook briefly (until about halfway done).
- Add vodka to pan, stand back and set vodka aflame to deglaze pan.
- After flames dies down, add chopped bell peppers, garlic, green onions, parsley and feta cheese. Cook for 2-3 minutes.
- Add shrimp stock, bring to a simmer and reduce for 3-4 minutes. Add salt, black pepper, and crushed red pepper. Stir in butter.
- Add bowtie pasta and cook until just until pasta is heated through. Plate and top with crisp prosciutto.