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Prosciutto + pasta scampi


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Prosciutto + pasta scampi

mocro | Mar 28, 2007 01:16 PM

Two questions, please. I found a new recipe I'm doing this weekend for a pasta scampi. The recipe calls for medium shrimp, but I'm considering using the super jumbo ones I can get @ Costco; delicious and really impressive but they will require cutting. Is that okay for a pasta dish or should I go w/bite-sized shrimp people don't need to cut?

I want to serve some prosciutto and specht as an appetizer. Too late to get a melon and let it ripen. My Italian butcher says to serve the meat on a big platter, but that seems awkward. It's sliced thin. Would my guests just transfer some to their appetizer plate w/a serving fork? Can anyone suggest what sort of fruit would make a good accompaniement and how to display? Thanks so much.

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