Ingredients
(Recipe here for 2 can be doubled, tripled or more according to your math skills.)
8 oz dried fettuccini or other favorite pasta
6 to 8 oz raw shrimp, peeled and deveined
1 Tbsp butter
Zest of one lemon (optional – could always add a squirt of lemon juice)
1 Tbsp olive oil
4 cloves garlic
½ cup cherry tomatoes
1/8 tsp red pepper flakes (optional)
¾ cup white wine
¼ cup mascarpone cheese (4 Tbsp)
6 oz fresh spinach
Salt and pepper to taste
Directions
In a large pot, boil water and cook pasta according to package directions.
While pasta cooks, chop garlic and slice tomatoes.
When pasta is done, pour in a colander and carefully wipe out pan. *
Return pan to medium high heat, melt butter, and add about ¼ of your chopped garlic and the shrimp.
Add a pinch of salt, plus lemon zest if desired.
Cook, gently turning shrimp until pink and firm – about 3 minutes.
Remove shrimp to a small bowl or plate.
Add olive oil, remaining garlic, and tomatoes, plus pepper fakes if desired, to pot and sauté until tomatoes and garlic start to soften, about 3 minutes.
Add wine and reduce for a minute.
Return shrimp and pasta to the pot; add cheese, stirring to melt.
Add spinach to wilt as it gets stirred into the pasta.
Serve immediately – Parmesan cheese optional.
*Spray pan with cooking spray before adding water for an easier time wiping it clean.
