Garlic Shrimp and Mascarpone Pasta

I took this meal out of Penzeys magazine.  After making it, I realized that the pasta accompaniment was not right.  The shrimp sauce is wonderful and sopping it with French bread is the way to go.  The second mistake I made was using a Sprouted Grain Pasta instead of regular semolina durum wheat fettuccine.  This stuff turned to glue and looked like a brown lump.  They recommend adding 2T of EVOO before you add the sauce.  It is like take something healthy, load it with fat and then add a cream sauce.  One way or the other it is heart attack on a plate, so let’s just stick to the pasta we know and love.  The shrimp was easy, delicious and mess free.  A real not having to clean the stove winner!

Garlic Shrimp, Serves 4

Ingredients: 

1# raw shrimp, peeled with tails on

1 stick butter, cold, cut into small pieces

1 t coarse sea salt

1 t Penzeys minced garlic (1 T fresh, chopped)

¼ t-1t granulated garlic powder (to taste)

2 T parsley (just love my parsley grinder from Williams Sonoma)

1/3 C lemon juice (about 1 lemon)

Directions:

1.      Preheat oven to 375 degrees. 

2.      Place the shrimp in a single payer on a large rimmed baking sheet that is lined with non-stick aluminum foil.

3.      Divide the butter pieces evenly among the shrimp. 

4.      In a small bowl, combine the salt, garlic and parsley and mix well.  Sprinkle evenly over the shrimp. 

5.      Squeeze the lemon juice over the shrimp and bake for 7-10 minutes, until the shrimp are pink and everything is bubbling. 

If I had thought for half a minute, I would have served this with French bread and a salad.  But instead I made the pasta suggestion in Penzeys magazine and submitted by Rebecca Crouse.  Mascarpone Pasta

Ingredients:

8 oz. fettuccini

1 C milk

4 t dried basil, divided

½ t salt

¼ t pepper

1 T EVOO

1 T flour

½ C freshly grated Parmesan cheese

2 T mascarpone cheese (I had goat cheese and used it)

Directions:

1.      Cook the pasta according to directions on the box.  Drain.

2.      While the pasta cooks, in a small bowl combine the milk and 2 t basil, salt and pepper.  Mix and set aside. 

3.      In a medium saucepan, heat the EVOO over medium heat.  Add the flour and cook for 2 minutes, stirring constantly. 

4.      Add the milk mixture to the saucepan in a slow thin stream, stirring constantly.  Cook for and additional 3 minutes to thicken slightly, stirring frequently.  Remove the sauce from the heat and stir in both cheeses. 

5.      Toss with the pasta and stir until evenly coated. 

6.      (Crumble the remaining basil on top before serving.)  I did not do this.  Dried basil on top, I would use fresh or skip as I did.