Holy shrimp! I’m a huge fan of easy, quick and mouth-watering meals. This dish is ready in the time you need to cook pasta – mere minutes! Its luxurious creaminess comes from an Italian cheese, mascarpone. The whole house smells divine; I wish you could smell it!
½ lb Linguine
1 lb Shrimp, peeled and deveined
2 tablespoon Butter
1 clove Garlic, minced
¼ cup dry White Wine
½ cup Mascarpone Cheese
Crushed Red Pepper flakes, about ¼ teaspoon
Salt and freshly ground Black Pepper
Cook the linguine in the boiling water according to package directions until al dente. Reserve about ¾ cup cooking water and then drain the pasta.
Meanwhile, finely grate zest from the lemon and squeeze 2 tablespoon of juice. Toss the shrimp with the lemon zest and ¼ teaspoon each salt and pepper.
In a large skillet, melt the butter over medium-high heat. Add the garlic and red pepper flakes and cook about 1 minute. Add the shrimp and cook until just opaque, about 4 minutes. Add wine and lemon juice, bring to a boil and cook until slightly reduced, about 1 minute.
Add the drained pasta, cheese and ½ cup of the cooking water. Toss well adding more cooking water as needed until the pasta and shrimp are coated and sauce looks creamy. Remove from the heat. Add chives and season with salt and pepper.
After a hard working day I’m ready to eat, kick back with some leftover wine and relax.
Jas is a cheesecake addict and the author of the Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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