E & V Chef's Special Recipe
Combination of baby shrimp, shitaki mushrooms, button mushrooms and artichoke hearts sautéed with prosciutto and butter in white wine with a touch of marinara sauce served over homemade fettucine.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Fettuccine
Cook the homemade fettuccine in salted boiling water according to the package instructions until al dente. Drain and set aside.
- 2
Sauté the Ingredients
In a large skillet, melt the butter over medium heat. Add the prosciutto and sauté for 2-3 minutes until it starts to crisp up.
- 3
- 4
Incorporate Artichokes, Wine, and Sauce
Stir in the artichoke hearts, white wine, and marinara sauce. Season with salt and black pepper. Allow the mixture to simmer for 5 minutes to let the flavors meld.
- 5
Combine with Fettuccine
Add the cooked fettuccine to the skillet and toss everything together until the pasta is well coated with the sauce. Cook for an additional 2 minutes.
- 6
Serve
Plate the fettuccine and garnish with chopped parsley before serving.