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Creamy shrimp linguine
Ingredients
- 5 1/4 oz dried linguine
- 2 cloves of garlic
- 5 1/2 oz raw peeled jumbo shrimp
- 4 slices of smoked pancetta or bacon
- 3 tablespoons Italian red wine
- 1 heaping tablespoon mascarpone cheese
- 1 3/4 oz arugula
- 1/2 oz Parmesan cheese
Directions
- Cook the pasta in a pan of boiling salted water according to the package instructions. Meanwhile, peel and finely slice the garlic. Run your knife down the back of 2 shrimp, so they’ll butterfly as they cook, then finely chop the rest.
- Put a large non-stick frying pan on a medium heat. Finely slice the pancetta, sprinkle into the pan with 1 tablespoon of olive oil and fry until lightly golden. Toss in the garlic and whole shrimp for 2 minutes, then go in with the wine and let it cook away. Toss through the chopped shrimp and mascarpone for 1 minute, then use tongs to drag the pasta straight into the pan, letting a little starchy cooking water go with it. Roughly chop the arugula, add most of it to the pan and toss it all together over the heat until you have a silky sauce. Subtly season to perfection with the Parmesan and black pepper. Serve sprinkled with the remaining arugula and an extra grating of Parmesan, if you like.
7 Ways by Jamie Oliver is published in Canada by HarperCollins Publishers Ltd © Jamie Oliver Enterprises Ltd (2020 7 Ways)
