Shrimp Pasta with Mascarpone
A quick and easy shrimp pasta with mascarpone is rich and creamy but made without heavy cream. Now that you know the secret ingredient is mascarpone, enjoy making this dish with pre-cooked shrimp and fettuccine for a restaurant quality weeknight dinner you can make in less than 30 minutes.
Ingredients
- 12 ounces fettuccine
- 4 tablespoons butter
- 8 green onions (about ¼ cup chopped)
- 3 cloves garlic (minced)
- ¾ cup white wine
- 8 ounces mascarpone
- 1 lb cooked shrimp
- 5 ounces fresh baby spinach (about 8 cups)
- parmesan cheese
Instructions
- Add pasta to a pot of boiling salted water and cook until al dente. Drain.
- While the pasta is cooking, melt butter in a large skillet and add green onions and garlic. Cook over medium heat until softened, about 2 minutes. Add wine and simmer until it is reduced by half, about 2 minutes.
- Stir in mascarpone until melted. Salt and pepper to taste. Add cooked shrimp and pasta, tossing until completely coated.
- Stir in fresh spinach and cook until wilted. Season with salt and pepper and sprinkle with parmesan cheese.
Barbara's Notes + Tips
- If using fresh shrimp, add it before you add the wine.
- Try adding mushrooms with the onions and garlic.
- You can substitute creme fraiche for the mascarpone.
- Make sure you use fresh spinach for the best flavor.
- If you keep lemon on hand, squeeze a lemon wedge over your pasta just before you're about to eat it. Delicious!
Nutrition
Calories: 426kcal | Carbohydrates: 33g | Protein: 20g | Fat: 21g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 532mg | Potassium: 303mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2379IU | Vitamin C: 10mg | Calcium: 169mg | Iron: 3mg
