2 lbs. pappardelle (or fettucini)
2 cloves garlic, sliced
4 leaves fresh sage
3 oz. olive oil
1 lb. white button mushrooms, quartered
12 oz. Prosciutto, sliced & julienned
1 lb. shrimp, peeled & deveined
4 oz. white wine
2 c. marinara sauce
3 c. heavy cream
1 pinch of salt
1 pinch of pepper
1 pinch of garlic powder
1 c. peas

Use dry or fresh pappardelle. Boil in salted water for 7 minutes if dry and 3 minutes if fresh. Cook pasta to firmness of your preference. Drain, set aside and add teaspoon of oil to prevent sticking.

Saute garlic and sage in olive oil until garlic is lightly browned. Add mushrooms and Prosciutto and saute for 1 minute. Mix in shrimp and saute for 1 minute. Flambe with white wine. Incorporate the marinara and heavy cream. Add pinch of salt, pepper and garlic powder to taste. Toss in the peas. Cook for 3 minutes or until mixture thickens.

Take 1/3 of the sauce, place on frying pan, add all pasta and toss until nicely coated. Now place pasta on dishes and add remaining sauce to each. Serve immediately. Makes 4 servings.