ALLEGRO’S TRICOLOR PASTA WITH SHRIMPS
Serves 2

1 1/2 cups Fusilli Tricolore, made by Castellana, Italy, boiled and drained
(Castellana is a rustic Italian Pasta made in Apulia. The unique shapes of the pasta allows the sauce to better cling to each bite. They are sold in Puerto Rico only in Domenico’s, but probably, in the US it will be easier to find them.)
8 Jumbo Shrimps, peeled, deveined and sauté in butter and lemon juice
2 slices of Prosciutto, chopped
1 Portobello mushroom, sliced and sauté in olive oil and garlic
1 cup heavy cream
grated fresh Parmesan Cheese to taste

In a big skillet, mix the shrimps with butter and lemon juice and sauté until opaque. Add the chopped Prosciutto and continue moving. Add one crushed garlic clove, the sliced Portobello mushroom and 1 tsp extra virgin olive oil of the best quality. Sauté everything for a few minutes, add the pasta and mix well. Lower heat to medium. Incorporate the cream mixing well. Add the Parmesan little by little. Serve the pasta garnished each plate with 4 shrimps and with additional Parmesan shavings. It is simple but impressive because of the exquisite ingredients involved.