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Spaghetti with Asparagus, Prosciutto, and Perfectly Seared Scallops

Ashley Manila
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Ingredients
 

  • 12 ounces spaghetti
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1 shallot, finely chopped
  • 1 bunch asparagus, cut into bite sized pieces
  • 1 tablespoon fresh lemon juice
  • 4 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 8 slices prosciutto, cut in half then thinly sliced
  • 1/3 cup heavy cream
  • 3/4 cup finely grated Parmesan cheese, plus more for serving
  • 8 perfectly seared scallops (link to recipe in the post)
  • Salt and pepper

Instructions
 

  • In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta and return to pot.
  • While the water for you pasta is boiling, make the sauce!
  • In a large skillet, melt butter and oil over medium-low heat; add shallot and cook until softened, about 5 minutes. Add asparagus and lemon juice; increase heat to medium; sauté for another 5-6 minutes, or until asparagus becomes tender but still has a good crisp to it. Add garlic, crushed red pepper, and prosciutto; cook another 1-2 minutes. Add cream; bring to a gentle simmer.
  • Pour sauce over pasta; add Parmesan, and season generously with salt and pepper. Add a little reserved pasta water to thin sauce if needed. Top with scallops and additional Parmesan, and serve immediately.
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