Firefighter Recipe-Shrimp and Prosciutto with Asiago Cream Sauce

Wednesday, February 5, 2014

It's gettin HOT in here with this firefighter recipe!

I usually try not to do two recipe posts in a row.

 But this one is so dang good that I had to share it with you!

And, the plus is I've never made it... I've only eaten it!

 That's because this is my husband Mike's recipe.  He's a Firefighter and the myth of firefighters being good cooks is well, I guess still a myth. Because I can only speak for MY firefighter.

 And he is a great cook!! A little messy! But, if I don't have to cook it then I can deal with every spoon and pot being used! It's all good!

He made this after a trip to Disney World where we had dinner at the Grand Floridian. He had a dish similar to this, and he said, "I can make this better!" So with a little research this is what he came up with.
Scroll down for recipe:

1 Package Linguine
2 Tablespoons Olive Oil
1 Pound uncooked peeled and deveined shrimp
2 Cups heavy cream
1 chicken bouillon cube, crumbled
1 Cup grated asiago cheese
1/2 Tablespoon cornstarch
2 Tablespoons Butter
1/4 pound prosciutto, chopped
2 cloves chopped fresh garlic
1/4 Cup sliced mushrooms (optional)
1 handful (technical word) fresh parsley, chopped
1/4 teaspoon red pepper flakes (adjust according to your heat)
zest of 2 lemon

  1. Bring a large pot of salted water to a boil. Cook pasta for 8 to 10 mins. or al dente. Drain and set aside.
  2. In another medium saucepan bring 2 cups of cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved. Dissolve cornstarch in 2 tablespoons water and whisk into mixture. Cook and stir 2 minutes  more. Add lemon zest and keep warm stirring occasionally
  3. In another skillet, melt butter over medium high heat. Sauté prosciutto, garlic, red pepper flakes, and mushrooms and cook until mushrooms are tender, about 3 minutes. Add shrimp, and cook until no longer pink. Add parsley 
  4. To serve, add shrimp mixture to cream sauce and toss with pasta.



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