This creamy shrimp pasta in a sun-dried tomato and mascarpone sauce is rich and saucy, with big flavor that comes together fast and easy.
Course Main Course
Cuisine Italian
Keyword shrimp pasta
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 6
Calories 576kcal
Ingredients
12ounceslong fusilli, or other long noodle of choice
4tablespoonsbutter, divided
1tablespoonextra virgin olive oil
1poundshrimp, peeled, cleaned, and deveined (leave the tails on if you like)
½teaspoonkosher salt, plus more for salting the pasta water
freshly ground black pepper
2tablespoonsshallot, minced
2large cloves garlic, minced or pressed
¼teaspoonred pepper flakes
¼cuptomato paste
½ cupsun dried tomatoes in oil, drained and chopped (a 6-ounce jar)
1cupmascarpone, (an 8-ounce container)
1cupreserved pasta water
½cupfresh tarragon, roughly chopped, plus more for serving (you could also use fresh basil if you prefer)
Instructions
Fill a large pot with water for your pasta. Once the water is boiling, generously season with kosher salt and add the pasta. While the pasta cooks, heat a large skillet over medium and add 2 tablespoons of butter and the olive oil. Season the shrimp with the salt and freshly ground black pepper. Once the butter has melted into the oil, add the shrimp and cook for 2 minutes on each side or until they turn pink and start to become opaque. Transfer the shrimp to a plate.
To the same skillet, add the remaining 2 tablespoons of butter over medium. Add the shallot, garlic, and red pepper flakes, and cook for 1-2 minutes or until fragrant, stirring so the garlic doesn't burn. Add the tomato paste and sun dried tomatoes and continue to stir for 3-4 minutes. Check the pasta which should now be al dente. Use a coffee mug to reserve 1 cup of pasta water then drain the pasta but do not rinse. Add half of the reserved pasta water to the tomato mixture, stirring and scraping up all of the browned bits on the skillet. Stir in the rest of the pasta water until saucy. Add the mascarpone and stir until it has melted into the sauce, then add the cooked shrimp, and tarragon and cook for another or minute or two. Add the pasta to the skillet, toss everything together, and taste for seasoning, adding more salt if desired. To serve, top with more tarragon and a kiss.