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1
Preheat bbq grill to high.
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2
Prepare gratinata sauce by melting 3 tbls of butter over medium/low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown.
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3
Add the marsala wine and cook for another 5 minutes. Add the remaining ingredients for the sauce and whisk until smooth.
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4
Bring mixture to a simmer and keep it there for 10 minutes or until it's thick. Cover sauce and remove from heat.
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5
Cook pasta following directions on the package (7-9 minutes in boiling water). You want the pasta tender, but not mush (al dente).
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6
Strain pasta and set it aside when it's done.
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7
Pound the thick end of your chicken breast a bit with a kitchen mallet to make them a uniform thickness.
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8
Rub chicken with olive oil, then sprinkle on a bit of salt and pepper. Spear the shrimp on skewers (6 per skewer should work fine), then rub them with oil, and sprinkle with salt and pepper.
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9
Grill chicken for 5 to 6 minutes per side. Grill shrimp for 2 minutes per side. When chicken is done, slice each breast into strips.
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10
Preheat oven to 500 degrees. Build each dish in a large shallow baking dish. Or you can use a 9 inch glass or ceramic pie plate.
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11
Load 3 cups of pasta into each baking dish. Add one quarter of the chicken, 3 shrimp, and 2 tbls of prosciutto onto each serving.
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12
Spoon 3/4 of a cup of gratinata sauce on each serving and toss to coat. Combine 3 tbls of grated Parmesan cheese with 1 1/2 tsp paprika, then sprinkle about 1 tbls of this mixture over the top of each serving.
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13
Bake the dishes for 10-12 minutes, or until tops begin to brown.
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14
Arrange 3 pimentos on the top of each serving, then jab a sprig of rosemary into the center an serve.
