Weeknight Shrimp Scampi

Kosher salt
1/2 lb linguine
1 lemon
1 lb. extra-large (26 to 30 per pound) shrimp, peeled and deveined
Freshly ground black pepper
2 tbsp unsalted butter
3 cloves garlic, thinly sliced
1/8 to 1/4 tsp crushed red pepper flakes
1/4 cup dry white wine
1/2 cup mascarpone cheese
2 Tbs. thinly sliced green onions


Bring a large pot of well-salted water to a boil over high heat. Cook the linguine in the boiling water according to package directions until al dente. Reserve about 3/4 cup of the cooking water and then drain the pasta.

Meanwhile, finely grate 1-1/4 tsp of zest from the lemon and squeeze 2 tbsp of juice. Toss the shrimp with 1/2 tsp of the zest and 1/4 tsp each salt and pepper.

In a large skillet, melt the butter over medium-high heat until the foam subsides. Add the garlic and red pepper flakes and cook until the garlic just begins to brown, about 1 minute. Add the shrimp and cook until just opaque, about 3 minutes. Add the wine and lemon juice, bring to a boil, and cook until slightly reduced, 1 minute.

Add the drained pasta, mascarpone, and 1/2 cup of the cooking water. Toss well, adding more cooking water as needed, until the pasta and shrimp are coated and the sauce looks creamy. Remove from the heat. Toss in the remaining 3/4 tsp. lemon zest and the green onions. Correct seasoning with additional salt and pepper to taste. Serve with a salad and plenty of warm bread...Enjoy!