Pasta with Lemon Cream & Prosciutto

4 servings

Ingredients
2 tbsp. Butter, unsalted
3 large shallots
2 cup low salt chicken broth
1 cup whipping cream
2 tsp. Grated lemon peel
1 tsp. Grated orange peel
1 tsp. Cayenne pepper
2 cups frozen green peas, thawed
2 tbsp. Thinly sliced mint leaves
1 tbsp. Fresh lemon juice
12 oz. Penne pasta
12 thin slices prosciutto
freshly grated parmesan cheese

Directions

1. Melt butter in large. Nonstick skillet over med. Heat. Add shallots and saute until translucent, about 2 minutes. Add chix broth. Simmer until reduced to ? Cup, about 2 minutes. Add cream, lemon peel, orange peel, and cayenne pepper. Simmer until sauce thickens slightly, about 3 minutes.
2. Add peas, simmer just until heated. Stir in mint and lemon juice. Season to taste with salt and pepper.
3. Cook pasta until al dente, drain add pasta to sauce, toss well. Drape proscuitto over top of pasta and serve, may substitute grilled jumbo shrimp for proscuitto or add as well.