This is recipe is a great way to enjoy the fresh and delicate flavors of asparagus, prosciutto and shrimp. Farfalle (butterflies), also known as bowties, are a fun pasta which works really well here. The different colors, shapes and textures of the asparagus, prosciutto, shrimp, pasta and sauce combine to make Asparagus Prosciutto Shrimp Pasta a very attractive and tasty dish for your table. Keep the colorful theme going with Sicilian Orange Salad for an appetizer.
You will need to prepare this sauce as the pasta boils to get this dish just right. Timing is really critical to making this dish come out perfectly. Pay particular attention to parboiling the asparagus; under cooking will yield hard, chewy pieces and overcooking will produce mushy ones. Likewise, the initial sautéing of the shrimp must take them to the just-turning opaque stage as they will continue to cook as you finish the sauce; you don’t want rubbery, overcooked shrimp here. The scant amount of heavy cream may seem too little to create a sauce but it will serve to bind all the other elements together and yield a silky, not runny, finish to Asparagus Prosciutto Shrimp Pasta.
