This is a killer of a recipe and so easy!  The combination of the creamy mascarpone, wine, shrimp, and earthy mushrooms brightened by the spinach and topped off with the crispy salty prosciutto is a dish for special company!  Special hint . . . when transferring the mascarpone cheese from the tablespoon to the the dish, use another small spoon to remove it to the pan.  Otherwise, it will stick to the spoon and it will be difficult to get it out.  A great pasta to use to catch all the cheesy flavor is Barilla’s Campanelle.

Creamy Pasta with Shrimp, Prosciutto, and Baby Spinach

¼ C olive oil

1/2 T butter

¼ C finely chopped shallots

3 cloves of garlic chopped

1 red pepper chopped

8 oz. baby-bella mushrooms sliced

1/2 C sherry mixed with 1/2 chicken broth

1 ½ lb. large shrimp, peeled and deveined

16 oz. pasta shape of your choice

6-8 T mascarpone cheese

1  5-6 oz. bag baby spinach leaves

½ C fresh grated Parmesan cheese

6-8 slices of Prosciutto cut into small strips (cooked in a bit of olive oil until crisp) dry on paper towel

Boil the water for the pasta.

Heat the oil over medium heat and add the shallots and mushrooms with the butter  – just a few minutes.  Then add garlic for 30 seconds. I like to use rounded wood utensils to mix the veggies.

Start cooking the pasta at this point.  Follow directions for timing.  Cook a bit under because it will also cook in the pan.

Add the wine and broth.  Simmer for a few minutes. Cook the Prosciutto and add to the pan.  When the pasta is almost done add the shrimp to the pan and cook turning with untensils for 2-3 minutes.

Drain the pasta and transfer it to the pan with the shrimp and veggies. Reserve a 1 C of pasta liquid to add some of it to the dish later if it seems too dry.  Add the mascarpone cheese and blend it with a wooden spoon until it melts.  Add the baby spinach in small batches and toss until it is partially wilted.  Top with Parmesan cheese and serve. Have extra Parmesan cheese to add to the dish at the table.