Linguine with Lemon-Garlic Shrimp

Linguine with Lemon-Garlic Shrimp
Photo by Scott Phillips


  • Kosher salt
  • 2 Tbs. unsalted butter
  • 2 Tbs. thinly sliced chives
  • ½ lb. dried thin linguine
  • ½ cup mascarpone cheese
  • 1 lb. extra-large (26 to 30 per pound) shrimp, peeled and deveined
  • 1/8 to ¼ tsp. crushed red pepper flakes
  • + 4 more ingredients
    • ¼ cup dry white wine, such as Pinot Grigio
    • 1 lemon
    • Freshly ground black pepper
    • 3 medium cloves garlic, thinly sliced (1 Tbs.)

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. Meanwhile, finely grate 1-1/4 tsp. of zest from the lemon and squeeze 2 Tbs...

View full recipe at Fine Cooking


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