Linguine with lemon garlic shrimp

Current situation is sitting on the porch looking out over Megansett Harbor in North Falmouth. We have been very fortunate to be invited back to this lovely summer home of the Mastria family. We are here with a couple of my husbands siblings and are having a fun filled weekend of many laughs quite a few drinks great food a little beach time and some exploring. This is the 3rd or 4th time of us all being here and it’s definitely something we all look forward to.  We started making plans for next year. 

We went out to dinner last night at an Italian restaurant just up the road and everything was fabulous. I ordered one of the specials that had shrimp, scallops, a cheesy pesto over angel hair pasta and I wish I could have eaten the whole thing it was simply divine. I hope it reheats well today.  I am re-sharing this recipe because it is easy to make tastes great and reminds me a little, yes very little, of what I had last night. I will have to maybe add some pesto to this next time around. 

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Linguine with lemon garlic shrimp

a quick and easy dinner for any night of the week!

Ingredients

• 1 pound linguine
• 1 lemon
• 2 pounds shrimp extra large (26-30) peeled and deveined
• Kosher salt and black pepper
• 2 tablespoons unsalted butter
• 3 cloves garlic minced
• ⅛ teaspoon crushed red pepper flakes more or less to your liking
• ½ cup dry white wine
• 8 ounces mascarpone cheese
• 2 tablespoons chives or scallions thinly sliced

Instructions

• 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 3/4 cup of the cooking water and then drain the pasta.
• finely grate 1-1/4 tsp. of zest from the lemon and squeeze 2 Tbs. of juice. Toss the shrimp with 1/2 tsp. of the zest and 1/4 tsp. each salt and pepper.
• In a 12-inch skillet, melt the butter over medium 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 1/2 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 3/4 tsp. lemon zest and the chives. Season to taste with salt and pepper and serve

Another excellent recipe adapted from Fine Cooking