linguine with lemon garlic shrimp
By barbell
Ingredients
- 1/2 lb. dried thin linguini
- 1 lemon
- 1 lb. extra large -26 to 30 per lbs- shrimp, peeld and deveined
- freshly ground pepper
- 2 tbsp. unsalted butter
- 3 medium cloves of garlic, thinly sliced about 1 tbsp
- 1/8-1/4 tsp crushed red pepper flakes
- 1/4 cup dry white wine such as pinot grigio
- 1/2 cup mascarpone cheese
- 2 tbsp. thinly sliced chives
Details
Servings 3
Preparation
Step 1
bring large pot of well salted water to a bol over high heat. cook the linguini in the boiling water according to pkg. directions util al dente. reserve about 3/4 cup of the cooking water and then drain the pasta.
meanwhile finely grate 1 1/4 tsp lemon zest and squeez 2 tbsp juice. toss the shrimp with 1/2 tsp of zest and 1/4 tsp 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 brgins to brpown, about 1 minute. add the shrimp, and cook and just opaque, about 3 minutes. add the wine and lemon juice , bring to a boil and cook until slightly reduced, 1 minute
add the dained pasta, mascarpone and 1/2 cup cooking water. toss well, add more cooking water as needed, until the psta and shrimp are coated with the sauce and the sauce looks creamy. remove from the heat. toss in the remaining 3/4 tsp lemon zest and the chives. season to taste with salt and pepper and serve.
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