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Linguine With Lemon-Garlic Shrimp

This easy pasta gets its luxurious creaminess from mascarpone, an Italian cream cheese.

Serves 3

Kosher salt

½ lb. dried thin linguine

1 lemon

1 lb. extra-large (26 to 30 per pound) shrimp, peeled and deveined

Freshly ground black pepper

2 Tbs. unsalted butter

3 medium cloves garlic, thinly sliced (1 Tbs.)

1/8 to ¼ tsp. crushed red pepper flakes

¼ cup dry white wine, such as Pinot Grigio

½ cup mascarpone cheese

2 Tbs. thinly sliced chives

Bring a large pot of well-salted water to a boil over high heat. Cook the linguine in the boiling water according to package directions until al dente. Reserve about ¾ cup of the cooking water and then drain the pasta.

Meanwhile, finely grate 1¼ tsp. of zest from the lemon and squeeze 2 Tbs. of juice. Toss the shrimp with ½ tsp. of the zest and ¼ tsp. each salt and pepper.

In a 12-inch skillet, melt the butter over medium-high heat until the foam subsides. Add the garlic and 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. Toss well, adding more cooking water as needed, until the pasta and shrimp are coated and the sauce looks creamy. Remove from the heat. Toss in the remaining ¾ tsp. lemon zest and the chives. Season to taste with salt and pepper and serve.


It is a quote. Fine Cooking Magazine February / March 2011

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