Shrimp Pasta with Sun-Dried Tomatoes
Ingredients
The pasta
-
12
ounces
long fusilli pasta
The sauce
-
4
tablespoons
butter
-
1
tablespoon
extra virgin olive oil
-
1
pound
shrimp, peeled, cleaned, and deveined
-
½
teaspoon
kosher salt
-
2
tablespoons
shallot, minced
-
2
large cloves
garlic, minced or pressed
-
¼
teaspoon
red pepper flakes
-
¼
cup
tomato paste
-
½
cup
sun-dried tomatoes in oil, drained and chopped
-
1
cup
mascarpone cheese
-
1
cup
reserved pasta water
-
½
cup
fresh tarragon, roughly chopped
Instructions
- 1. Boil water in a large pot and season it with kosher salt before adding the pasta.
- 2. Cook the pasta until al dente, reserving 1 cup of pasta water before draining.
- 3. In a skillet, heat 2 tablespoons of butter and olive oil over medium heat.
- 4. Season the shrimp with salt and pepper, then cook for 2 minutes on each side until pink and opaque.
- 5. Remove the shrimp and set aside, then add the remaining butter, shallot, garlic, and red pepper flakes to the skillet.
- 6. Cook the shallot and garlic until fragrant, then stir in the tomato paste and sun-dried tomatoes.
- 7. Add half of the reserved pasta water to the skillet and scrape up any browned bits.
- 8. Mix in the mascarpone until melted and smooth, then return the shrimp and tarragon to the skillet.
- 9. Toss the cooked pasta with the sauce, adding more pasta water if needed to reach desired consistency.
- 10. Serve with additional tarragon on top.
Nutrition Facts (estimated)
Servings
6
Calories
576
Total fat
30g
Total carbohydrates
50g
Total protein
27g
Sodium
490mg
Cholesterol
179mg
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