Shelly's Recipe

LEMON GARLIC LINGUINI WITH MARSCARPONE AND SHRIMP

Category: Pasta - Seafood

Kosher salt
8 oz dried linguine
1 1/2 tsp lemon zest
juice of 1 lemon
1 lb shrimp, peeled and deveined
freshly ground black pepper
2 Tbs butter
3 garlic cloves, thinly sliced
1 small shallot, thinly sliced into rings
1/8 to 1/4 tsp crushed red pepper flakes
1/4 cup dry white wine
1/2 cup mascarpone cheese
2 Tbs minced fresh chives
lemon slices, for serving

Bring a large pot of well-salted water to boil. Add the linguine and cook until just al dente, 7 to 8 minutes. Drain, reserving 1/2 cup of the pasta water.

Meanwhile, pat the shrimp dry and toss with half the lemon zest, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper.

In a large skillet set over medium-high heat, melt the butter until the foaming subsides. Add the shallot, garlic, and red pepper flakes and cook, stirring continuously, until the garlic is just turning brown, about 1 minute. Add the shrimp and cook about 90 seconds on one side. Turn 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, and toss to coat. Cook an addtional 1-2 minutes, or until the pasta is well coated and the sauce has thickened. Mix in the remaining lemon zest and juice, and the chives. Season with additional salt and pepper if necessary, and serve immediately with lemon slices. Serves 4