For this two-course meal, you’ll take a journey through the romantic flavors of Italy, starting with sweet caramelized pears wrapped in proscuitto. The next course—hand-cut fettucine—is bathed in creamy alfredo sauce and topped with wild US Gulf shrimp.
What You’ll Need
Microplane or grater
Prep Ingredients: Bring a large pot of salted water to a boil. Cover and keep warm over low heat. Peel and slice 1 small garlic clove. Finely grate Parmesan. Pat shrimp dry. Cut pear in half, scoop out the core and seeds, then cut into 8 wedges total. Pick parsley leaves and coarsely chop.
Make Glaze & Cook Pears: In a small saucepan, bring ¼ cup balsamic vinegar to a boil. Reduce heat to medium and simmer until the liquid is reduced to 1 tablespoon, 5–6 minutes. Transfer to a small bowl and let cool. Melt 1 tablespoon butter in a medium skillet. Add pears and cook cut-sides only, over medium until lightly softened and browned, 2–5 minutes depending on ripeness.
Wrap Pears: Slice prosciutto in half lengthwise into 8 pieces total. Wrap a slice of prosciutto around each pear wedge. Transfer to small plates and cover with a slightly damp paper towels.
Cook Fettuccine: Return water to a boil. Add fettuccine in small handfuls. Cook, stirring frequently to prevent clumping until al dente, 10–12 minutes. Reserve 1 cup water, then drain pasta. Return pasta to pot and toss with 1 teaspoon butter.
Make Alfredo Sauce: Melt 1 tablespoon butter in same skillet. Add garlic and cook over medium, until fragrant, 1 minute. Add mascarpone and ½ cup pasta water. Sprinkle in half of Parmesan and stir to combine. Add shrimp and peas, remove skillet from heat and cover to keep warm.
Finish & Serve: Drizzle balsamic glaze over pears and serve. When ready to serve main course, add cooked pasta to skillet, season with salt and pepper and cook over medium heat until shrimp are cooked and pasta is heated though and coated in a thick sauce, 2–3 minutes. Serve in shallow bowls, topped with parsley, remaining Parmesan, and a sprinkle of pepper. Enjoy!