- 1 lb farfalle cooked al dente
- 12 oz marinara sauce
- 2 oz clam juice
- 6 oz rock shrimp raw
- 2 oz fresh or frozen green peas
- 1 oz roasted prosciutto
- 2 sprigs fresh cilantro
Of course, Paesanos is legendary in San Antonio. I had a blast working with Joe, the feisty owner. He whipped up this delicious shrimp dish at the Lincoln Heights location for me. He also shared the recipe. Enjoy!
In a stainless steel saute pan combine warm marinara sauce, clam juice and pasta. Heat until hot. Add raw shrimp and cook 1 minute. Then add peas and cook for a total of 3 minutes, until shrimp are tender (do not overcook!) Slowly blend all ingredients and put in deep dish soup bowl and add the prosciutto, crumbled with a little touch of cilantro.