August 09, 2016
Dinner, Lunch, Main Dish,
Shellfish, Shrimp, Pasta, Fettuccine, Vegetables, Spinach, Italian, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Stove Top more
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"This is our of a Food and Wine magazine dated May 2015."
In a large pot of salted boiling water, cook the pasta per package directions until al dente. Drain.
Wipe out the pot: melt the butter in it. Add the scallions and garlic and cook over moderately high heat until softened. 2 minutes. Add the wine and simmer until reduced by half. 3 minutes. Stir in the mascarpone cheese. Add the pasta and shrimp and cook, tossing, until pasta is coasted. 3 minutes. Stir in the spinach and season with salt and pepper. Serve hot.
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I scaled this back for 1 serve but used about 3 ounces of prawns instead of the 2 ounces recommended otherwise made as per recipe and have enough pasta left over for lunch today, just need to add more prawns and quick zap in the microwave should do it, thank you TeresaS for a great recipe, made for For Your Consideration tag game.
Fancy and delicious. I made just one portion for myself. I didn't have any white wine, so I used cognac. So I flambé the shrimp in it. My fettuccine were homemade, since I had leftover dough from http://www.recipezazz.com/recipe/ricotta-ravioli-with-zucchini-cream-sauce-25026