Linguine with Lemon-Garlic Shrimp

This easy pasta gets its luxurious creaminess from mascarpone, an Italian cream cheese. —Melissa Gaman

Fine Cooking Make it Tonight by the Editors and Contributors of Fine Cooking

Linguine with Lemon-Garlic Shrimp

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!


    Kosher salt 3 medium cloves garlic, thinly sliced
    1/2 pound dried thin linguine 1/4 tablespoon crushed red pepper flakes
    1 lemon 1/4 cup dry white wine, such as Pinot Grigio
    1 pound extra-large (26 to 30 per lb.) shrimp, peeled and deveined 1/2 cup mascarpone
    Freshly ground black pepper 2 tablespoons thinly sliced chives
    2 tablespoons unsalted butter


    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

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

    • 2

      Meanwhile, finely grate 11/4 tsp. of zest from the lemon and squeeze 2 Tbs. of juice. Toss the shrimp with 1/2 tsp. of the zest and 1/4 tsp. each salt and pepper.

    • 3

      In a 12-inch 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.

    • 4

      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 chives. Season to taste with salt and pepper and serve. 


    1. For best results when zesting, choose thick-skinned lemons, which tend to have pebbly-textured skin. Before zesting, scrub the lemon’s skin well to remove any residue (a soak in warm water can help remove any wax coating). Remove just the thin yellow layer of rind, not the white pith below. Use a vegetable peeler to get wide strips of zest and a rasp-style grater for finely grated zest.
    2. More about Mascarpon: Mascarpone is a thick and buttery double- to triple-cream cow’s milk cheese (containing over 60% and often over 75% milk fat). It’s slightly sweet with a faint yellow hue and spans dishes from starters to sweets.
    3. Try mixing mascarpone into pasta or fold it into polenta. For simple desserts, serve mascarpone with fresh figs, pears, or berries, or dollop a spoonful alongside fruit pies or tarts.

    nutritional information

    4 g
    45 g
    Saturated Fat:
    24 g
    62 g
    40 g
    640 mg
    Monounsaturated Fat:
    12 g
    Polyunsaturated Fat:
    2.5 g
    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving