Linguine with lemon-garlic shrimps.
Not in the mood to cook an elaborate dish, so pasta it is. We were so hungry we did not take a picture tonight, sorry….
LINGUINE WITH LEMON-GARLIC SHRIMP
¼ pound dried linguine
1 pound extra-large shrimp, peeled and deveined
Freshly ground pepper
2 tablespoon unsalted butter
3 medium cloves garlic, thinly sliced
1/8 crushed red pepper flakes (optional)
¼ cup dry white wine
½ mascarpone cheese
1 tablespoons thinly sliced chives
Bring a large pot of salted water and cook the pasta according to the package direction until al dente. Reserve about ¾ cup of the cooking water and then drain the pasta.
Meanwhile, finely grate 1 ¼ teaspoon of zest from the lemon and squeeze 2 tablespoons of juice. Toss the shrimp with ½ teaspoon of the zest and ¼ teaspoon each of salt and pepper. In a 12 inch skillet, melt the butter over medium-high heat until the foam subsides. Add the garlic and the red pepper flakes and cook until the garlic just begins to brown, about 1 minute. Add the shrimp and cook until just opaque, about 3 minutes. Add the wine and lemon juice, bring to a boil, and cook until slightly reduced, 1 minute.
Add the drained pasta, mascarpone and ½ cup of the cooking water as needed, until the pasta and the shrimp are coated and the sauce looks creamy. Remove from the heat. Toss the remaining ¾ teaspoon lemon zest and the chives. Season with salt and pepper and serve.
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