Description
This one hits all the notes: rich, bright, comforting, and just a bit fancy. It's packed with flavor so you make minimal fuss for maximum payoff.
Ingredients
Units
Scale
- 1 pound large shrimp, peeled & deveined
- 2 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper
- Pinch of red pepper flakes (optional)
- 1/2 cup dry white wine
- 1/2 cup pesto (store-bought or homemade)
- 3 tablespoons mascarpone cheese
- 12 ounces spaghetti
- Zest of 1 lemon
Instructions
- Cook the spaghetti Bring a large pot of salted water to a boil. Cook the spaghetti until al dente. Reserve 1 cup pasta water, then drain.
- Sear the shrimp While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Season the shrimp with salt, pepper, and chili flakes if using. Add them in a single layer and sear for 2 minutes without stirring, until lightly golden.
- Deglaze with wine Flip the shrimp, then pour in the white wine. Let it simmer for 1 minute, just enough to reduce slightly and finish cooking the shrimp. Remove shrimp from pan.
- Make the sauce Reduce heat to low. Stir in the pesto, mascarpone, lemon zest and about 1/4 cup of reserved pasta water. Stir gently until the sauce is smooth and creamy.
- Toss pasta Add the drained spaghetti and toss well to coat. Add more pasta water if needed for a silky consistency. Top with shrimp.
- Finish & serve Plate the pasta and shrimp. Top with fresh basil and more parm. Serve with lemon wedges.
Notes
- Add pasta water gradually to the sauce until it's loose enough to coat every strand.
- Keep heat low when making the sauce to prevent the mascarpone from breaking.
- Prep Time: 5
- Cook Time: 15
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: American