Shrimp Trinity With Parmesan Peppered Cream Sauce - cooking recipe

Ingredients

2 tablespoons olive oil
1 tablespoon butter
1/3 cup yellow sweet onion, coarsely chopped
3 celery ribs, sliced diagonally 1/3-inch thick
1 red bell pepper, sliced lengthwise, then cut into 1-inch strips
3 garlic cloves, chopped
3 slices prosciutto, coarsely chopped
1/3 cup white wine (I used a Pinot Grigio)
1 lb large shrimp, peeled (with tails left on)
16 ounces angel hair pasta
FOR SAUCE
1 cup half-and-half cream
3 tablespoons butter
1 cup freshly grated parmesan cheese
1 pinch crushed red pepper flakes
1 pinch fresh ground black pepper
1 pinch five-pepper medley
fresh basil leaf, cut up. reserve some basil (to garnish, I used 12)
freshly ground sea salt

Preparation

In large saute pan, heat olive oil over medium high heat, add butter to melt. Add trinity (onion, celery, red pepper)and saute gently for a few minutes until aromatic. Lower heat and add garlic and prosciutto, cooking a minute more. Carefully add wine, and cook until liquid has nearly evaporated. Remove from pan and hold.
In same pan, add a splash of olive oil and heat, adding shrimp. Cook until heated through and pink. Do not overcook! Remove from heat.
In large saucepan, add half & hslf, butter and trinity mixture. Bring just to boil, then reduce heat and gently simmer, stirring occasionally to allow sauce to slightly thicken.
Meanwhile, bring water to boild for pasta. Add angel hair and cook approximately 4 minutes (al dente). Drain, reserving 1/2 c pasta water. Toss pasta with some of the pasta water and cover to keep warm.
When sauce is slightly thickened (about 10 minutes), add parmesan cheese, ground peppers and chopped basil, salting to taste. As sauce is thickening, add cooked shrimp to heat through.
Place angel hair pasta on plates, spooning sauce over pasta and topping with freshly grated parmesan & garnish with a pinch of chopped basil.