Lemon Garlic Linguine with Mascarpone and Shrimp

For the past few years we have stayed in on Valentine’s and we have really enjoyed it.  I love being in, away from chaotic, overcrowded restaurants; our time together is so much more relaxing and enjoyable.  Since I am capable of cooking quality meals (for half the price) we enjoy staying home to celebrate most special occasions.  I enjoy purusing cookbooks, blogs and various other websites to compile the perfect meal for for whatever occasion and for Valentine’s it wasn’t any different.  Since Valentine’s fell on  a weekday this year I wanted the meal to not only be delicious and impressive but fairly quick to assemble so we could still eat around our normal meal time.  Once I came across this pasta on Pink-Parsley I stopped looking.  This pasta was exactly what I was looking for!

The title alone, although long, is enough to make anyone stop in their tracks.  Lemon.  Garlic. Pasta. Mascarpone cheese. Shrimp.  How could you possibly go wrong wtih these ingredients?  You can’t!  This pasta was definitely a show stopper.  It was full of flavor; the lemon lent a nice, brice citrus flavor while the mascarpone helped make the sauce rich and creamy.  The process as well as the ingredients are simple, but when combined they make a rich and delicious meal.  To go along with this pasta we had a green salad and some garlic bread and nice glass of wine.  To finish off this meal we had molton lova cakes with a light dusing of powdered sugar.  The next time you need an impressive yet simple meal, look no further than this pasta.  It does not disappoint. 

Lemon Garlic Linguine with Mascarpone and Shrimp

Ingredients:

Kosher salt

8 ounces dried linguine
1 1/2 Tsp lemon zest
Juice of 1 lemon
1 lb shrimp, peeled and deveined
Freshly ground black pepper
2 Tbs butter
3 Garlic cloves, thinly sliced
1 Small shallot, thinly sliced into rings
1/8 to 1/4 Tsp crushed red pepper flakes
1/4 Cup dry white wine
1/2 Cup mascarpone cheese
2 Tbsp minced fresh chives
Lemon slices, for serving

Directions:

Add water to a large stockpot and bring to a boil.  Add a generous amount of salt along with the linguine and cook until al dente, 7 to 8 minutes.  Before draining, remove half a cup of the pasta water and set aside.  Drain the pasta and set aside.
Using a papertowel, pat the shrimp to remove any excess moisture.  Place half of the lemon zest, 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a medium bowl and stir to combine.  Toss the dry shrimp in the lemon mixture to coate.
Place a large skillet over medium-high heat, add the butter and allow to melt.  Place the shallot, garlic, and red pepper flakes in the melted butter and allow to cook until fragarent, about 1 minute.  Be sure to stir the mixture continuously to avoid burning.  Place the shrimp in the seasoned butter mixture and cook for 1 1/2 minutes on one side.  Reduce heat to medium, using tongs, gently turn the shrimp and slowly add the white wine along with half of the lemon juice.

Bring the lemon shrimp mixture to a boil and allow to cook for 1 minute.  Place the reserved pasta water, mascarpone cheese and linguine in the shrimp mixture and toss to coate.  Allow to cook an additional 1-2 minutes, until the sauce has slighltly thickened.  Add the remaining lemon zest, juice and chives and stir to combine. Adjust seasonings, if necessary and serve immediately.  Garnish with lemon slices and additional chives.
    
Recipe source: Fine Cooking via Pink-Parsley