Pasta with Lemon Cream and Prosciutto

1 review, 3 star(s). 100% would make again

Ready in 45 minutes

Try this Pasta with Lemon Cream and Prosciutto recipe, or contribute your own.


2 tablespoon Butter
3 large Shallots
3/4 cup Chicken broth
1 cup Whipping cream
2 tablespoon Lemon peel; grated
1 teaspoon Orange zest; grated
1/4 teaspoon Cayenne
2 cups Peas; thawed
2 tablespoon Mint
1 tablespoon Lemon juice
12 ounces Penne pasta
Parmesan; for garnish
Prosciutto; as required

Original recipe makes 4



Melt butter in large nonstick skillet over medium heat. Add shallots and saut until translucent, about 2 minutes. Add broth. Simmer over medium-high heat until mixture is reduced to 1/4 cup, about 2 minutes. Add cream, lemon peel, orange peel, and cayenne. Simmer until sauce thickens slightly, about 3 minutes. Add peas; simmer just until heated through, about 2 minutes. Stir in mint and lemon juice. Season sauce to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Toss pasta with sauce to coat.

Divide pasta among plates or bowls. Drape prosciutto slices atop pasta and serve, passing Parmesan separately.


Like the hints of fruit. Meat adds quite a bit of flavor and would recommend more.

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Like the hints of fruit. Meat adds quite a bit of flavor and would recommend more. [I posted this recipe.]
makdas 10y ago

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