pappardelle pasta (or any long cut pasta you prefer)
Salt and pepper
jumbo tail-on shrimp, shelled and deveined
shallot, mined (about 1/4 cup)
cloves garlic, minced
1 1/2 cups
finely grated parmesan cheese, plus more for serving
parsley, minced, for topping
Preheat oven to 350°F. Line a cookie sheet with parchment paper. Lay the prosciutto slices on the sheet tray in a single layer. Do not overlap. Place the prosciutto into the oven and bake for 15-20 minutes or until it begins to crisp. Remove the prosciutto to a cooling rack.
Bring a few quarts of heavily salted water to a rolling boil. Add the pasta. While the pasta cooks, start the sauce.
Heat a large skillet over heat heat. Season the shrimp with salt and pepper. Add the olive oil. Once hot, add in the shrimp and sear for two minutes on each side or until they begin to color. Remove the shrimp to a plate. Turn the heat down to medium low and add the butter to melt. Add the shallot, garlic, 1/2 teaspoon salt and ¼ teaspoon pepper. Sauté until just fragrant, about 2 minutes. Add in the champagne and crank the heat up to high to bring to a boil. Add 1/2 cup of the starchy pasta cooking water and the heavy cream and boil for 5 minutes.
When the pasta has finished cooking, add it directly into the pan with the sauce. Toss to the pasta to coat. Turn off the heat, remove the pan from the heat and add in the cheese. Continue to toss the pasta around the pan until the pasta is evenly coated and the cheese has melted.
Divide the pasta into bowls and top with Parmesan cheese, a few shrimp, parsley and a slice or two of crispy prosciutto.