Shrimp Trinity With Parmesan Peppered Cream Sauce

• olive oil↗2 tablespoons
• butter↗1 tablespoon
• yellow sweet onion, coarsely chopped↗1⁄3 cup
• celery ribs, sliced diagonally 1/3-inch thick↗3
• red bell pepper, sliced lengthwise, then cut into 1-inch strips↗1
• garlic cloves, chopped↗3
• slices prosciutto, coarsely chopped↗3
• white wine (I used a Pinot Grigio)↗1⁄3 cup
• large shrimp, peeled (with tails left on)↗1 lb
• angel hair pasta↗16 ounces
• FOR SAUCE
• half-and-half cream↗1 cup
• butter↗3 tablespoons
• freshly grated parmesan cheese1 cup
• pinch crushed red pepper flakes↗1 pinch
• pinch fresh ground black pepper↗1
• pinch five-pepper medley1
• fresh basil leaf, cut up. reserve some basil (to garnish, I used 12)↗
• freshly ground sea salt↗

Step-by-step instructions

1. 1

   In large saute pan, heat olive oil over medium high heat, add butter to melt. Add trinity (onion, celery, red pepper)and saute gently for a few minutes until aromatic. Lower heat and add garlic and prosciutto, cooking a minute more. Carefully add wine, and cook until liquid has nearly evaporated. Remove from pan and hold.

2. 2

   In same pan, add a splash of olive oil and heat, adding shrimp. Cook until heated through and pink. Do not overcook! Remove from heat.

3. 3

   In large saucepan, add half & hslf, butter and trinity mixture. Bring just to boil, then reduce heat and gently simmer, stirring occasionally to allow sauce to slightly thicken.

4. 4

   Meanwhile, bring water to boild for pasta. Add angel hair and cook approximately 4 minutes (al dente). Drain, reserving 1/2 c pasta water. Toss pasta with some of the pasta water and cover to keep warm.

5. 5

   When sauce is slightly thickened (about 10 minutes), add parmesan cheese, ground peppers and chopped basil, salting to taste. As sauce is thickening, add cooked shrimp to heat through.

6. 6

   Place angel hair pasta on plates, spooning sauce over pasta and topping with freshly grated parmesan & garnish with a pinch of chopped basil.