Linguine with Shrimp Arugula Mascarpone Cream Sauce

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen. 

Visit her full blog or find out more about her here. 

Every meal starts with an empty plate. It’s up to us to fill it with something wanted. Most of the time this meal changes—three times a day.

Of course there are favorites, easy repeats or leftovers that make it into the meal rotation and we are content. However it’s undeniable that the empty plate beckons…daily.

I’m the type of person that is moved to fill this beckoning with special ingredients, new recipes and familiarity.

That’s why I shop at Market Street. Not only can I acquire those unique elements I crave for meals but I can also find the familiar. It feels like home.

Linguine with Shrimp, Arugula and Mascarpone Cream Sauce has become one of my favorite meals. It combines some of my favorite ingredients (cheese and cream) with a bit of specialty elements (more cheese and spicy greens) and finally a familiar element (shrimp and pasta).

Be it weeknight or weekend, for your family or for a friend’s family--- this meal is packed full of flavor, takes minimal time to cook and creates enough to feed a family of five (with plenty of leftovers).

What makes it flavorful?

• garlic infused butter

• mascarpone and parmesan cheese

• arugula

• lemon juice

• red pepper flakes (optional element of heat)

Why does it take little time to cook?

• two pans are required (for pasta and sauce)

• only one ingredient to chop—garlic!

• The protein, shrimp, takes minimal time to cook.

• the pasta and sauce cook simultaneously

It can feed a family of five?

• 1 pound of pasta + 2 pounds of shrimp + mascarpone, parmesan and 4 cups of arugula = 3+ pounds of carby, flavorful, protein-filled deliciousness

I hope I have convinced you to incorporate this meal into your three-times-a-day empty plate pattern. It’s outstanding.

What are you waiting for? Pop on over to your second home, Market Street, and stock up on the ingredients to make this flavorful, simple and comforting meal of pasta, cheese and shrimp.

Linguine with Shrimp, Arugula and Mascarpone Sauce

Yields: 6 servings

Ingredients

1 pound linguine

2 tablespoons unsalted butter

5 cloves garlic, chopped

1/2 cup water

3/4 cup heavy cream

8 ounces mascarpone

1/4 teaspoon red pepper flakes (optional)

2 teaspoons kosher salt

2 pounds shrimp

zest of 1 lemon

juice of 1 lemon

1 cup parmesan, freshly grated

3 cups arugula

Directions

1. Melt the butter in a sauté pan over medium-low heat. Add the garlic and sauté for 3-4 minutes, or until the garlic is fragrant. Stir occasionally to prevent burning. After 2 minutes, add the salt, cream and mascarpone. Stir until the cheese is melted and combined with the cream.

2. Increase the heat to medium and bring to a simmer. Reduce to medium-low and let the sauce simmer for 15 minutes, uncovered.

3. Add the shrimp, lemon juice and lemon zest to the sauce. Stir well to combine. Continue to simmer until the shrimp is cooked all the way through, about 6 minutes. Stir occasionally.

4. Once the shrimp is cooked add the parmesan and arugula. Stir well to combine.

5. Meanwhile bring a large pot of water to boil and cook the linguine. Strain the pasta and place back into the pan onto the stovetop over medium-low heat.

6. Pour the shrimp over the pasta. Toss to incorporate. Let the pasta and sauce warm through for five minutes. Serve warm.