Creamy shrimp linguine

By Jamie Oliver
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  • 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


  1. 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.
  2. 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)

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