Leslie Wade’s Brussels Sprouts with Prosciutto

Bring a large pot of water to a boil. In a lightly oiled skillet, sauté the prosciutto until crisp. Transfer to a paper towel-lined plate and set aside. Add the sprouts to the boiling water and cook until tender, about 3 minutes; drain. Melt the butter over medium-high heat in the skillet used to sauté the prosciutto. Add the shallots, sauté for 2 minutes, then stir in the sprouts. Add the cream, simmer for 2 to 3 minutes, and season with salt and pepper. Top with the prosciutto before serving.