Creamy Shells with Peas and Prosciutto


Preparation10 minutes
Cook time20 minutes
ServingsServes 4 to 6


  • 1lb of Medium Size Shells
  • 4oz of Prosciutto, chopped
  • 2 Cloves of Garlic, peeled but left whole
  • 2 Tbsp of Unsalted Butter
  • 1 1/2 cups of Heavy Cream
  • 1 cup of Frozen Peas
  • 4oz of Gorgonzola (optional)
  • Pinch of Nutmeg
  • Salt and Pepper to taste
  • 1/2 cup of Freshly Grated Parm


    1) Fill a large pot with water, add a generous pinch of salt and bring to a boil, once boiling, add the shells, cook for about 2 minutes shy of package instructions, and at the last minute, add the frozen peas, meanwhile, make the sauce.

    2) In a large skillet or shallow Dutch oven, add the butter, once melted, add the prosciutto until it begins to crisp, add the garlic, cook a couple minutes or until fragrant.

    3) Add the cream, along with a pinch of nutmeg and a tiny touch of salt and plenty of black pepper, bring to a boil, simmer until thickened, at this point the pasta and peas should be ready, reserve a touch of the starchy cooking water, drain the pasta, add it to the sauce along with the gorgonzola, about 1/2 cup of the starchy water and parm, cook for a couple minutes until thickened and creamy and serve right away!

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