When it comes to carbs, I am the queen... And when it comes to pasta, I'm an addict. I'm a certified pasta junkie. I'd have it every day and for every meal if I could... Tomato sauce, cream sauce, butter, doesn't matter. I love, love, love it. One of my favorite comfort foods of all time is a pasta dish, and most people would cringe when they heard it involves a sauce that's like a creamy gravy, maybe some bacon, and a ton of cheese that I call "Slop." I'm not joking when I say that I'm kinda a fan of pasta.
All that being said, why it took me so long to do this recipe... I have no idea.
It has all of my favorites... Cream sauce, cheese, prosciutto, basil, garlic, and of course pasta... And it's thrown all together in less then 10 minutes. The only mild catch for me was the shrimp, not because I don't like it, but I have a totally irrational fear of not cooking it properly. A part of me is always mildly amazed that my entire household doesn't come down with food poisoning after I cook seafood. I think my son subconsciously realizes this as it's one of the only foods he just won't touch.
Anyway, this recipe is a dream in every way, a complete and total home run. I
love how quickly it came together and how completely foolproof it is. Seriously, it's pretty much impossible to mess up. It also looks beautiful when served. I was very surprised that the creamy sauce didn't wash out the flavors of the prosciutto or the basil, or even the shrimp. This is light and fresh, not your typical heavy creamy pasta.
I will say, if I were to make this again, I'd probably only use about a half a pound of pasta, or I'd double the shrimp, garlic, and prosciutto so that there was more of it distributed in the pasta. I like a nice, meaty sauce, and I love my prosciutto, so that may be just my preference. I also think a little splash of fresh lemon juice or maybe some zest would take this pasta to the next level.
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Shrimp and Prosciutto Penne Pasta
As is served at Grand Floridan Cafe, Disney's Grand Floridian Resort and Spa
°o° 1 pound penne pasta
°o° 2 tablespoons olive oil°o° 1 tablespoon chopped garlic
°o° 10 ounces medium-sized shrimp
°o° 1/2 cup chopped prosciutto°o° 1/2 cup white wine
°o° 1 cup heavy cream
°o° 1/2 cup shredded fresh Parmesan cheese
°o° 1/4 cup fresh chopped basil
°o° 1/4 cup diced fresh tomato
Cook until pasta until al dente and drain. Set aside and keep warm.
Warm olive oil in a large skillet or stock pot. Add garlic, shrimp, and prosciutto and cook over medium heat for about 3 minutes, or until shrimp are pink, firm, and slightly opaque. Add white wine and simmer for about 1 minute, stirring constantly. Add cream and cheese and gently fold in pasta until proscuitto and shrimp are evenly distributed throughout pasta. Toss in tomatoes and basil and serve immediately, garnished with additional basil, tomatoes, and cheese. 
°o° 1 pound penne pasta 
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