Best 12 Fettuccine With Shiitakes Peas And Prosciutto Recipes

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Welcome to the culinary journey of creating a delectable dish that tantalizes your taste buds – fettuccine with shiitakes, peas, and prosciutto. This dish is a symphony of flavors, textures, and colors that will leave you craving for more. The combination of earthy shiitake mushrooms, sweet peas, salty prosciutto, and creamy fettuccine creates a harmonious balance that is sure to impress even the most discerning palate. Get ready to embark on a culinary adventure as we guide you through the steps to prepare this mouthwatering masterpiece.

Here are our top 12 tried and tested recipes!

SPAGHETTI WITH SNAP PEAS AND PROSCIUTTO



Spaghetti With Snap Peas and Prosciutto image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
12 ounces spaghetti
1/3 cup white wine or dry vermouth
1 clove garlic, smashed
2 wide strips lemon zest
5 tablespoons unsalted butter, thinly sliced
3 tablespoons extra-virgin olive oil
Freshly ground pepper
1 medium head escarole, torn into 1-inch pieces, or 6 heaping cups torn spinach
1/2 pound sugar snap peas (about 2 cups), halved
1/4 pound prosciutto, torn into pieces
1/4 cup roughly chopped fresh parsley
2 to 4 ounces pecorino romano cheese, shaved

Steps:

  • Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs.
  • Bring the wine, garlic and lemon zest to a simmer in a large skillet over medium-high heat. Gradually whisk in the butter, then the olive oil, until thickened; add 1 teaspoon salt, and pepper to taste. Add the escarole and cook until wilted, about 3 minutes. Add the snap peas and cook until tender, 2 to 3 minutes. Discard the garlic and lemon zest.
  • Reserve 1/4 cup cooking water, then drain the spaghetti and add to the skillet. Add 1 to 2 tablespoons cooking water and 1 teaspoon salt; toss, adding more cooking water as needed to loosen. Divide among plates and top with the prosciutto, parsley and pecorino.

Nutrition Facts : Calories 715, Fat 34 grams, SaturatedFat 15 grams, Cholesterol 74 milligrams, Sodium 1,992 milligrams, Carbohydrate 73 grams, Fiber 7 grams, Protein 28 grams

FETTUCCINE WITH SHIITAKES, PEAS AND PROSCIUTTO



Fettuccine with Shiitakes, Peas and Prosciutto image

Categories     Mushroom     Onion     Pasta     Sauté     Quick & Easy     Pea     Spring     Summer     Prosciutto     Boil     Bon Appétit

Yield Serves 6

Number Of Ingredients 10

3 tablespoons butter
6 green onions, thinly sliced
1/4 cup minced shallots
1 pound fresh shiitake mushrooms, stemmed, caps sliced
1/2 cup dry white wine
8 ounces fresh peas, shelled, or 1 3/4 cups frozen peas, thawed
1/2 cup whipping cream
1 pound fettuccine
3 ounces thinly sliced prosciutto, cut into thin strips
Chopped Italian parsley

Steps:

  • Melt butter in heavy large skillet over medium-high heat. Add green onions and shallots and sauté until onions soften, about 2 minutes. Add mushrooms and wine. Cover skillet and cook until mushrooms are tender, stirring occasionally, about 6 minutes. Reduce heat to medium-low. Add peas and cream; simmer until peas are tender, about 5 minutes. Season with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well.
  • Return pasta to same pot. Mix in mushroom sauce and prosciutto; season with salt and pepper. Transfer to large bowl; sprinkle with parsley and serve

PEAS AND PROSCIUTTO



Peas and Prosciutto image

Provided by Giada De Laurentiis

Categories     main-dish

Time 18m

Yield 6 servings

Number Of Ingredients 7

2 tablespoons olive oil
3 shallots, chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
1 (1-pound) bag frozen peas, thawed
4 ounces (1/8-inch-thick slices) prosciutto, diced
1/4 cup chopped fresh Italian parsley leaves

Steps:

  • Heat the oil in a heavy large skillet over medium-low heat. Add the shallots, garlic, salt, and pepper, and saute until tender, about 1 minute. Add the peas and saute until heated through, about 5 minutes. Stir in the prosciutto and cook for 1 to 2 minutes. Add the parsley and remove from the heat. Season, to taste, with salt and pepper, and serve.

PEAS AND PROSCIUTTO



Peas and Prosciutto image

Got this recipe off of Food Network...This is a really fancy and easy way to serve peas...And it has a wonderful flavor...

Provided by CIndytc

Categories     Vegetable

Time 13m

Yield 6 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
3 shallots, chopped
2 garlic cloves, minced
salt & freshly ground black pepper
1 (1 lb) bag frozen peas, thawed
4 ounces of chopped prosciutto
1/4 cup chopped fresh Italian parsley

Steps:

  • Heat the oil in a heavy large skillet over medium-low heat.
  • Add the shallots, garlic, salt and pepper, and saute until tender, about 1 minute. Add the peas and saute until heated through, about 5 minutes.
  • Stir in the prosciutto and cook for 1 to 2 minutes.
  • Add the parsley and remove from the heat. Season, to taste, with salt and pepper, and serve.

CREAMY FETTUCCINE WITH PROSCIUTTO, ASPARAGUS, MUSHROOMS, AND PEAS



Creamy Fettuccine with Prosciutto, Asparagus, Mushrooms, and Peas image

Categories     Milk/Cream     Pasta     Quick & Easy     Parmesan     Asparagus     Pea     Spring     Prosciutto     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

8 ounces thin asparagus, trimmed, cut into 1/2-inch lengths
1/4 cup (1/2 stick) unsalted butter
4 ounces thinly sliced prosciutto, cut into 1/4-inch strips
8 ounces crimini mushrooms, sliced
1 cup frozen petite peas, thawed
1 cup whipping cream
16 cherry tomatoes, halved
1 pound fettuccine
2/3 cup grated Parmesan cheese (about 2 ounces)
1/4 cup chopped fresh chives

Steps:

  • Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer to bowl; set aside. Reserve water in pot.
  • Melt butter in large skillet over medium-low heat. Add prosciutto and stir 1 minute. Add mushrooms and sauté until golden, about 3 minutes. Add asparagus, peas, and cream and simmer until cream is reduced by 1/3, about 2 minutes. Turn off heat. Mix in cherry tomatoes.
  • Bring reserved water in pot to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain. Add pasta to skillet with sauce and toss to coat over low heat. Season to taste with salt and pepper. Remove from heat. Stir in cheese. Transfer to large bowl; sprinkle with chives and serve.

PROSCIUTTO PASTA TOSS



Prosciutto Pasta Toss image

I love quick, simple dishes, and this pasta with prosciutto and peas is one of my favorites. I prepare a tossed green salad while the pasta cooks and serve up a lovely light supper in minutes! -Laura Murphy-Ogden, Charlotte, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 8

1 package (16 ounces) linguine
1/2 cup fresh or frozen peas, thawed
2 tablespoons minced garlic
1 tablespoon Italian seasoning
1 teaspoon pepper
1/4 cup olive oil
1/2 pound thinly sliced prosciutto or deli ham, chopped
1/4 cup shredded Parmesan cheese

Steps:

  • Cook linguine according to package directions, adding peas during the last 3 minutes. Meanwhile, in a large cast-iron or other heavy skillet, saute garlic, Italian seasoning and pepper in oil until garlic is tender, about 1 minute. Stir in prosciutto., Drain linguine; add to skillet and toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 461 calories, Fat 16g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 802mg sodium, Carbohydrate 58g carbohydrate (3g sugars, Fiber 3g fiber), Protein 22g protein.

PASTA WITH PROSCIUTTO AND PEAS



Pasta with Prosciutto and Peas image

Prosciutto -- air-dried Italian ham -- combined with peas and Parmesan cheese is a classic pasta topping.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 10

Coarse salt and ground pepper
12 ounces fettuccine
1 tablespoon butter
1 shallot, finely chopped (1/4 cup)
2/3 cup heavy cream
1 package (10 ounces) frozen peas, thawed
8 slices prosciutto (about 4 ounces total), halved lengthwise and thinly sliced crosswise, about 1 cup
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/2 cup finely grated Parmesan cheese, plus more for serving (optional)

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot.
  • Meanwhile, make sauce: In a large skillet, melt butter over medium-low heat; add shallot and cook until softened, about 5 minutes. Add cream, peas, and prosciutto; bring to a gentle simmer over medium heat. Simmer until peas are heated through, 3 to 4 minutes.
  • Stir in lemon zest and juice. Pour sauce over pasta; add Parmesan, and season generously with salt and pepper. Add enough reserved pasta water to thin sauce as desired. Serve immediately; top with additional Parmesan, if desired.

FETTUCCINE WITH PROSCIUTTO, PEAS AND PEPPERS



Fettuccine with Prosciutto, Peas and Peppers image

We love pasta with cream sauces and this really fits the bill. Delicate yet Elegant! This came from a magazine years ago and I have been making it ever since. Try it, you'll like it!

Provided by Judith N.

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

4 ounces prosciutto or 4 ounces cooked ham, cut in juilienne strips
1/4 cup butter or 1/4 cup margarine
1 cup frozen tiny peas
1/2 cup roasted red pepper, cut in julienne strips
1 cup heavy cream
fresh ground black pepper, to taste
12 ounces fettuccine
1/2 cup grated parmesan cheese

Steps:

  • In large skillet over medium heat, saute prosciutto in butter 1 minute.
  • Add peas and red pepper strips; saute 1 minute longer.
  • Stir in cream and pepper; cook over low heat, stirring constantly, until slightly thickened.
  • Meanwhile in a large pot, in rapidly boiling water, cook fettuccine as directed; drain well.
  • Place in large serving bowl.
  • Add sauce and parmesan; toss to coat.
  • Serve immediately.

Nutrition Facts : Calories 720.1, Fat 41.1, SaturatedFat 24.2, Cholesterol 194.8, Sodium 593.3, Carbohydrate 68.7, Fiber 4.5, Sugar 3.7, Protein 20.3

PASTA WITH PROSCIUTTO AND PEAS



Pasta with Prosciutto and Peas image

This elevated pasta with prosciutto and peas will make your guests think you spent all day in the kitchen. It's the perfect holiday dish without a lot of work. —Amy White, Manchester, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 14

1 pound uncooked campanelle pasta
2 tablespoons butter
3 tablespoons olive oil, divided
12 green onions, sliced
1 shallot, finely chopped
1/2 cup white wine or reduced-sodium chicken broth
1/2 cup reduced-sodium chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1 head Boston lettuce, cut into 3/4-inch slices
2 cups fresh or frozen peas
1 cup grated Parmesan cheese
4 ounces thinly sliced prosciutto or deli ham, cut into 1/2-inch strips
Additional Parmesan cheese, optional

Steps:

  • Cook pasta according to package directions for al dente., Meanwhile, in a large skillet, heat butter and 2 tablespoons oil over medium-high heat. Add green onions and shallot; cook and stir until tender. Stir in wine. Bring to a boil; cook and stir 6-8 minutes or until liquid is almost evaporated., Add broth, salt and pepper. Bring to a boil. Reduce heat; stir in lettuce and peas. Cook and stir until lettuce is wilted. Drain pasta; add to pan. Stir in cheese and prosciutto; drizzle with remaining oil. If desired, top with additional Parmesan cheese.

Nutrition Facts : Calories 220 calories, Fat 13g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 629mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 5g fiber), Protein 13g protein.

FRESH PASTA WITH PROSCIUTTO AND PEAS



Fresh Pasta With Prosciutto and Peas image

Provided by David Tanis

Categories     dinner, quick, weekday, pastas, sauces and gravies, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

1 cup crème fraîche
1/2 cup heavy cream
4 tablespoons unsalted butter
Salt and pepper
Freshly grated nutmeg
1 1/2 cups shelled peas, or snow peas
Fresh egg noodles (see recipe)
4 slices prosciutto (about 2 ounces), cut into 1/4-inch ribbons
1 tablespoon finely cut chives
Grated Parmesan cheese, for serving

Steps:

  • Bring a large pot of well-salted water to a boil. Put crème fraîche, cream and butter in a wide, deep skillet over medium heat. Turn off heat as soon as mixture is hot, and stir to incorporate. Season with salt and pepper and a little nutmeg.
  • Plunge peas in boiling water and let cook for 1 minute. Remove with a mesh spider or slotted spoon and add to cream mixture.
  • Drop noodles in boiling water and cook until they rise to the surface, about 1 minute. Taste a noodle to see if it is sufficiently cooked. It should be firm-tender, just past al dente.
  • Drain pasta and add to skillet. Sprinkle with prosciutto and chives, then toss gently to coat with sauce. Divide among warmed bowls and serve immediately. Pass grated Parmesan at table.

FETTUCCINE WITH CREAM PROSCIUTTO AND PEAS



Fettuccine With Cream Prosciutto and Peas image

Make and share this Fettuccine With Cream Prosciutto and Peas recipe from Food.com.

Provided by dicentra

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

4 tablespoons butter
1 1/2 cups heavy cream
1 cup peas
6 ounces sliced prosciutto
1/2 cup grated parmesan cheese
1 lb fresh fettuccine pasta

Steps:

  • In a large frying pan, melt butter over medium heat. Add cream and bring to a boil. Cook 3 minutes to thicken, being careful not to boil over.
  • Add peas and prosciutto and cook 1-2 minutes. Remove from heat and stir in 2 tablespoons Parmesan.
  • Meanwhile, cook fettuccini. Drain.
  • Toss pasta with sauce. Top with remaining Parmesan to serve.

Nutrition Facts : Calories 824.4, Fat 50.8, SaturatedFat 30.4, Cholesterol 246.7, Sodium 357.2, Carbohydrate 71.4, Fiber 2.2, Sugar 2.6, Protein 21.8

PASTA, PEAS AND PROSCIUTTO



Pasta, Peas and Prosciutto image

Try adding sweet peas, broccoli or spinach to your pasta recipe. It adds vitamins and nutrients, plus color and flavor to your dish.

Provided by Allrecipes Member

Categories     Pasta by Shape

Time 40m

Yield 4

Number Of Ingredients 10

2 tablespoons oil
½ cup onion, chopped
¼ cup celery, chopped
2 ounces packaged prosciutto, chopped
½ cup dry white wine
¾ cup low fat chicken broth
1 cup diced tomatoes, drained
2 cups Birds Eye® Sweet Garden Peas
8 ounces cooked bow tie pasta
½ cup grated Parmesan cheese

Steps:

  • Heat oil in large skillet over MEDIUM heat. Add onion and celery, cook for 4 minutes or until cooked and lightly brown. Add prosciutto, cook another 2 minutes. Stir in wine, cook until reduced by half. Add chicken broth and tomatoes. Cover and cook 5 minutes more. Stir in peas, season with salt and pepper. Add cooked pasta, and 1/2 the grated cheese to the skillet. Mix everything quickly over LOW heat until well combined. Serve with remaining cheese.

Nutrition Facts : Calories 459.8 calories, Carbohydrate 55.3 g, Cholesterol 21.3 mg, Fat 15.5 g, Fiber 6 g, Protein 19.1 g, SaturatedFat 4.8 g, Sodium 606.3 mg, Sugar 4.8 g

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
  • Use fresh, high-quality ingredients: The better the ingredients, the better your dish will taste. Look for fresh, seasonal vegetables, high-quality prosciutto, and flavorful shiitake mushrooms.
  • Cook the pasta al dente: Al dente means "to the tooth" in Italian, and it refers to the perfect texture for pasta. Cook the pasta until it is tender but still has a slight bite to it.
  • Don't overcrowd the pan: When cooking the mushrooms and prosciutto, don't overcrowd the pan. This will prevent them from cooking evenly and will make them more likely to steam rather than brown.
  • Season to taste: Be sure to taste the dish before serving and adjust the seasoning as needed. You may want to add more salt, pepper, or grated Parmesan cheese to taste.

Conclusion:

This fettuccine with shiitakes, peas, and prosciutto is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The combination of flavors and textures is sure to please everyone at the table. So next time you're looking for a quick and tasty pasta dish, give this recipe a try!

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