I’m thinking it’s been a while since I posted a pasta recipe… the horror! Hehe. Yes, I have an addiction. It’s almost as bad as my chocolate addiction. 🙂 In my defense, it doesn’t help that my husband always wants pasta. When given dinner options, he’ll always choose the dish with pasta in it! Don’t worry, I’m not complaining!I already have lemon pasta dishes, such as Spaghetti with Olive Oil and Lemon and Orecchiette with Shrimp, Arugula, and Grape Tomatoes, but having more delicious lemony and pasta-y recipes is never a bad thing in my book. This specific recipe has a special Italian flair due to the addition of mascarpone, which is an Italian cream cheese (hence, awesomeness, since it’s cream cheese and Italian). The pasta is creamy and delicious, with a subtle kick from the red pepper flakes. It’s a perfect dish for spring!One Year Ago: Penne with Sausage, Artichokes, and Sun-Dried Tomatoes
Lemon-Garlic Linguine with Mascarpone and Shrimp
1 pound dried linguine
1½ teaspoon lemon zest
Juice of 1 lemon, about ⅓ cup
1 pound shrimp, peeled and deveined
Salt and freshly ground black pepper
2 tablespoons butter
3 garlic cloves, thinly sliced
1 small shallot, minced
¼ teaspoon crushed red pepper flakes
¼ cup dry white wine
½ cup mascarpone cheese
2 tablespoons fresh parsley, chopped
Lemon slices, for serving, optional
Bring a large pot of well-salted water to boil. Cook pasta until al dente, according to package instructions. Drain, reserving ½ cup of the pasta water.
Meanwhile, pat the shrimp dry and toss with half the lemon zest, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
In a large skillet set over medium-high heat, melt the butter. Add the shallot, garlic, and red pepper flakes and cook, stirring continuously, until the garlic is golden brown and fragrant, about 1 minute. Add the shrimp and cook about 90 seconds on one side. Flip the shrimp, reduce the heat to medium, and add the white wine and half the lemon juice. Bring to a boil and cook about 1 minute. Add the mascarpone, reserved pasta water, and linguine; toss to coat. Cook an additional 1 to 2 minutes, or until the pasta is well coated and the sauce has thickened slightly. Stir in the remaining lemon zest, lemon juice, and parsley. Season with additional salt and pepper if necessary, and serve immediately, with lemon slices if desired.
Source: Adapted from Pink Parsley