Lemon Garlic Linguine with Mascarpone and Shrimp

I only work with shrimp occasionally, but do enjoy incorporating them into weeknight meals since they cook so quickly. In this Lemon Garlic Linguine with Mascarpone and Shrimp, the shrimp are seasoned with lemon zest, salt, and pepper. They are cooked in a lemon mascarpone sauce and tossed with linguine. The sauce comes together in the time it takes the linguine to become al dente. It was the perfect way to use up some leftover mascarpone cheese.

While shrimp do cook quickly, they is also incredibly easy to overcook. The shrimp are done once they are pink on both sides. Cook them much longer and they tend to become rubbery.

Lemon Garlic Linguine with Mascarpone and Shrimp
Adapted from Pink Parsley, from Fine Cooking
Serves 3

 

8 ounces dried Linguine
1 pound shrimp, peeled and deveined
1 1/2 teaspoon lemon zest, divided
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
3 garlic cloves, thinly sliced
1 small shallot, thinly sliced
1/8 teaspoon crushed red pepper flakes
1/4 cup dry white wine
juice of 1 lemon, divided
1/2 cup mascarpone cheese
1/2 cup reserved pasta water
2 tablespoons minced fresh chives
Additional lemon slices for serving

 

In a large pot, bring salted water to a boil. Once boiling, add the pasta and cook until al dente, just tender. Set aside 1/2 cup of the water and drain.

Remove any moisture from the shrimp and toss in a large bowl with 3/4 teaspoon of the lemon zest, salt, and pepper.

In a large skillet, melt butter over medium high heat. Add the garlic, shallot, and crushed red pepper and cook just until the garlic is fragrant, 30 seconds to 1 minute. Stir in the seasoned shrimp and cook until 1 side is pink, about 1 1/2 minutes. Turn to the other side and reduce heat to medium. Pour in the wine and half of the lemon juice and cook for about a minute. Toss in the mascarpone, 1/4 cup of the reserved pasta water, and linguine. Add up to 1/4 cup more of the pasta water if needed. Cook just until heated through and shrimp are pink. Toss in remaining 3/4 teaspoon zest, remaining lemon juice, and chives. Season to taste with salt and pepper and serve immediately with lemon slices.