I’m really, really into carbohydrates right now. I’m training for a marathon, so I’m pretty much starving all the time, and a big bowl of pasta is one of the only dishes that truly satisfies my hunger.
But I went above and beyond satisfaction with this dish. It’s rich and creamy and perfect for a Sunday night dinner with a crisp glass of chardonnay. I served it with caprese made with celebrity tomatoes I picked up at the Dallas Farmers Market last week and basil from Angela’s garden.
And how can you go wrong with marscapone?
Cavatelli Pasta with Shrimp & Marscapone
1 pound frozen cavatelli pasta
1 pound large shrimp
1/4 cup extra-virgin olive oil
2 shallots, finely chopped
2 cloves garlic, finely chopped
1/4 cup of white wine
1/2 cup chicken stock or low-sodium chicken broth
1/4 cup fresh flat-leaf parsley, chopped
1 1/2 tablespoons fresh thyme, chopped (also from Angela’s garden!)
1 1/2 tablespoons fresh chives, chopped
1/2 cup Mascarpone
1 lemon to zest
1 tablespoon kosher salt
Bring large pot salted water to boil. Add cavatelli and boil until cavatelli float to surface, about 8 minutes. Drain and set aside.
In heavy large sauté pan over moderately high heat, heat 2 tablespoons olive oil until hot but not smoking. Season shrimp with salt & pepper and sautee until 90% cooked. Remove and set aside.
Add shallots and garlic to the same pan and sauté until translucent, about 1 minute. Deglaze the pan with the white wine, then add chicken stock, parsley, thyme, chives, pasta, Mascarpone, and shrimp. Stir to combine, then simmer until shrimp are heated through, about 1 to 1 1/2 minutes. Sprinkle with salt, pepper and lemon zest and serve immediately.