Weekend Shrimp Pasta


(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


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.

© Deer One Publishing 2021