Friday, March 16, 2012

You'll love this! Linguine with Lemon-Garlic Shrimp

With little time on my hands yesterday, this dish came together in a snap. This recipe is so good and easy, you could definitely serve this to company. A hint of lemon, the spiciness from the red pepper flakes, and the light cream sauce, makes this a dish that you will add to your recipe box. My whole family loved. My husband suggested to add vegetables, but I think the only ones that would go would be peas or asparagus. Those would be great additions to this pasta dish. This can easily be doubled. You could also make this with whole wheat pasta. If you do, you may need to adjust the amount of pasta water and mascarpone. I think whole wheat pasta tends to be dryer that regular pasta. The recipe listed serves three. I hope you try this.






Linguine with Lemon-Garlic Shrimp by Fine Cooking

1/2 lb dried thin linguine (1/2 box)
1 small lemon
Shrimp (I used 21/25 per lb, and made as much as each person would eat)
Black pepper
2 tablespoons butter
2 large garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper
1/4 cup dry white wine, such as Pinot Grigio
1/2 cup mascarpone cheese
3/4 cup reserved pasta water, after cooking the pasta
2 tablespoons chopped chives

Bring a large pot of salted water to a boil over high heat. Cook linguine until al dente. Reserve 3/4 cup of the cooking water. Drain pasta, and set aside.
While pasta is cooking, grate the zest of the lemon, and squeeze the juice from half the lemon, and toss the shrimp in this with 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Let marinade for a several minutes.
In a 12-inch skillet, melt butter over medium heat until the foam subsides. Add garlic and red pepper flakes and cook until garlic just begins to brown, about 1 minute or less. Add shrimp and cook until opaque, turning shrimp, about thre minutes. Add wine and squeeze some lemon juice to the skillet, bring to a gentle boil, cook about one minute, reduce heat.
Add drained pasta back to pot. Add some of the pasta water and the mascarpone. Toss well, until mascarpone is melted and sauce begin to thicken slightly. Add more pasta water if necessiary. Add shrimp and all its juices to the pasta. Toss well, until shrimp is coated. Remove from heat. Add chives. Serve and enjoy.

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