What you need,
½ lb. linguine
1 lemon
1 lb. extra-large shrimp, peeled and deveined
Salt and Pepper
2 tbsp. butter
3 medium garlic cloves, minced
¼ tsp. red pepper flakes
¼ cup dry white wine
½ cup mascarpone
2 tbsp. chives, chopped
Grate 1¼ teaspoons of zest from the lemon and squeeze 2
tablespoons of juice. In a bowl combine ½
teaspoon of the zest and ¼ teaspoon each of salt and pepper. Add the shrimp and
toss to coat.
Start by cooking the pasta according to the package
directions. When you drain the pasta be sure to reserve about ½ cup of the
cooking liquid.
In a large nonstick skillet heat the butter over medium high
heat until it stops foaming. Add the garlic and red pepper flakes and cook for
just one minute or so until it becomes fragrant. Toss in the shrimp and cook
until just opaque, about 3 minutes. Add
the wine and lemon juice and bring to a boil; cook until slightly reduced,
about 1 more minute.
Add the drained pasta to the pan along with the mascarpone
and a ¼ cup of the reserved pasta water and stir to combine. Add a little more
pasta water at a time until the sauce is nice and creamy and it coats the pasta
well. Remove the pasta from the heat and toss with the remaining lemon zest and
chives. Season the pasta to taste with salt and pepper.
Jen of My Tiny Oven
