2 cloves garlic
2 tbsp organic butter melted
1 lb prosciutto
1 cup frozen organic peas
1 box Barilla plus Fettuccine
1/2 cup organic butter softened
1 cup grated parmesan cheese
8 oz carton organic sour cream
1 lb. uncooked peeled and deveined shrimp
1/2 tsp white pepper
Directions; Cook fettuccine according to package. Drain well. While pasta is cooking Crush garlic and saute in 2 tablespoons of butter in a medium skillet. Slice prosciutto into thin strips and put in to skillet. Add peas and shrimp and saute for 3 to 5 minutes until shrimp is pink through. Add remaining butter sour cream and parmesan cheese. Toss together until all of the pasta is coated. This is an all time favorite dish with everyone in my family. They could eat this at least once a week.
Disclosure; I was provided with Barilla pasta to create recipes as my only compensation.