The flavors in this lemon-garlic linguine with mascarpone and shrimp go so well together. The tangy lemon goes well with the smooth mascarpone sauce, and the garlic gives the dish more depth of flavor. This dish is complete with juicy shrimp that make it a satisfying meal for any event.
Ingredients: 8 oz linguine pasta. 1 lb shrimp, peeled and deveined. 2 tbsp olive oil. 4 cloves garlic, minced. 1/4 cup mascarpone cheese. 1 lemon, zest and juice. Salt and black pepper to taste. 2 tbsp chopped fresh parsley, for garnish.
Instructions: Follow the directions on the package to cook the linguine until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. Put the shrimp in the pan and cook for about two to three minutes on each side, until they are pink and opaque. Turn down the heat. Add the lemon zest and juice and mix them in until the cheese melts and the sauce is smooth. To taste, add salt and black pepper. Toss the cooked linguine in the pan with the sauce until it is well covered. Add chopped parsley as a garnish before serving.
Ethan Freeman
