Mascarpone Pasta and Garlic Shrimp - Penzey Recipes

By á-46

Ingredients

• MASCAPONE PASTA:
• 8 oz pasta - your choice
• 1 C milk
• 4 TBS basil
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 TBS olive oil
• 1 TBS flour
• 1/2 C prated Parmesan cheese
• 2 TBS Mascapone cheese
• GARLIC SHRIMP:
• 1 lb raw tail on shrimp
• 1 stick butter cut into small pieces and cold
• 1 tsp course salt
• 1 TBS chopped garlic (1 tsp minced)
• 1/2-1 tsp garlic powder (to taste)
• 2 TBS parsley
• 1/3 C fresh lemon juice (about 1 lemon)

Preparation

Step 1

MASCAPONE PASTA:

Cook pasta until almost done, drain. While pasta cooks, combine milk, 2 tsp basil, S & P in small bowl. Mix and set aside.

In med saucepan, heat olive oil over med heat. Add flour and cook for 2 min constantly stirring. Add milk mixture in a slow thin stream while stiring constantly. Cook additional 3 min to slightly thicken, stirring frequently.

Remove sauce from heat and stir in Pasmesan and Mascapone cheeses.

Toss with pasta, stir to coat evenly. Crumble remaining basil on top.

GARLIC SHRIMP:

Preheat oven to 375. Place shrimp in single layer on a rimmed baking sheet.

Divide butter pieces evenly among shrimp.

In a small bowl combine salt, garlic and parsley and mix well. Sprinkle evenly over shrimp.

Squeeze lemon juice over shrimp and bake until shrimp are pink and everything is bubbling - about 5-7 min.

Serve along side pasta.