Orecchiette With Balsamic Glazed Shrimp

Recipe Directions

1. For best results, take the shrimp out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the shrimp longer than this recipe card indicates.
2. Fill a 4-6 quart pot with water. Put the pot on the stove over high heat. Add 2 tbsp of salt to the water. (The water should taste salty). When the water is boiling, add the orecchiette (a) to the pot. Cook for 11 minutes.
3. Wait until the pasta has been in the boiling water for 4 minutes, then heat a large skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan. Add the prosciutto (b) to the pan (lay out the strips so they are spread out and each piece is touching the pan). Then immediately add the shrimp (c) to the pan. Season very lightly with salt & pepper. Stir and cook for 1 minute.
4. Next add the peppers and broccoli (d) to the pan. Season very lightly with salt and pepper. Stir everything together with a wooden spoon. Cook for 30 seconds.
5. Add the almond mint pesto (e) to the pan. Turn off the heat and stir well. Let the shrimp and vegetables sit on the hot burner until the pasta is ready.
6. After the pasta has cooked for 11 minutes, taste one piece to check if the pasta has been cooked to your preferred consistency. When the pasta is done, strain the water from the pot and then pour the pasta into the pan with the shrimp and vegetables.
7. Add the parmesan (f) and almonds (g) on top of the pasta and shrimp. Stir well to incorporate all of the ingredients together.
8. Spoon the pasta into your serving bowls.