Rigatoni with Prosciutto, Shrimp and Rapini

Have you ever had a food combo in mind and wonder if it’ll work? Well, I dare you to try anything that comes to mind because something like this beautiful recipe may just be the result! Enjoy J

Serves 5 people

Ingredients:

• 1, 454 g bag Shrimp
• ½ tsp each Salt and Pepper
• 2 Bunches Rapini, washed, ends trimmed and slit
• 2 Tbsp Butter
• 3 Tbsp Extra Virgin Olive Oil + more for tossing
• 1 Cup Chopped Prosciutto cubes (or Pancetta)
• 300 g Mezzi Rigatoni or any other short pasta
• ½ ladle Pasta water

Directions:

1. Wash and peel the shrimp. Place on a plate on paper towel to dry. Add salt and pepper.
2. Bring a large pot of water to boil. Add a touch of salt. Once boiled add the rapini and blanch for 2-3 minutes (*this helps to remove some of the bitterness that some rapini tends to have). Remove from the water using a slotted spoon and place in a colander.
3. Drain the water and refill the pot to boil for the pasta. Once the water boils add salt and the pasta.
4. Meanwhile, place a large fry pan (or wok) over medium high heat on the stove. Add 2 Tbsp of butter and 3 Tbsp of olive oil.
5. Cook the shrimp until just pink (you may need to do in two batches). Once cooked remove to a plate.
6. Lower the heat to medium and add the prosciutto. Cook for 6 to 8 minutes. Add the rapini and mix all ingredients.
7. Add the shrimp back to the pan and lower the heat to low until the pasta is cooked, adding about ½ ladle of the pasta water to the fry pan.
8. Drain the pasta once cooked and add to the fry pan with the prosciutto, rapini, and shrimp mixing well to coat all ingredients. Add a little extra olive oil at this point if the pasta appears too dry.