Monday….oh Monday….such a bittersweet relationship I have with Mondays. Let me guess…you too?
You see, on one hand, Mondays are really not so terrible because they unabashedly require bouts of weekend reminiscing (Biking down Barton Springs. A candlelit evening at Fox Tavern. Green goodness at JuiceLand to make up for the aforementioned. Perusing produce at the farmers market.) On the other hand, however, Mondays equate with the start of start of this week’s to-do list (do you really want me to elaborate?) It is the day precariously sandwiched between the blissful Sabbath and the tethering Tuesday. It’s not the worst of days, but maybe not the best either. It’s just…Monday. Unless….Really you thought I was going to trail off with that cloudy disposition? You should know better!
You make this dreamy pasta. 🙂
This shrimp scampi linguine is a hands-down “Gouramanda” favorite. Its simple yet elegant flavors combine for a sophisticated dish that is sure to please even the most persnickety eaters. It’s easy enough for a weeknight but fancy enough for a date night. Yep. Pretty much the perfect pasta! ¡Buen provecho!
- 1 pound whole wheat or gluten-free linguine
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 pound fresh (large) shrimp, peeled and deveined
- ¼ cup dry white wine
- 1 Tablespoon butter
- 2 tablespoons full fat cream cheese*
- ¼ cup vegetable broth or seafood stock*
- 1 can artichoke hearts, cut in half
- ¼ cup freshly grated parmiggano reggiano
- 1 lemon, juice and zest
- 1 teaspoon red pepper flakes
- sea salt and freshly ground pepper to taste
- ¼ cup scallions, chopped
- Bring a pot of salted water to a boil and cook pasta 8-10 minutes while you do the following. Make sure to reserve some of the pasta water before draining.
- Heat oil in a large skillet over medium heat. Add shrimp, cooking for about 3 minutes until they turn pinkish and opaque (flipping about halfway through.) Place in a large bowl, the one you will use to serve, along with artichokes, and set aside.
- Turn up the heat to high, add garlic (and a little more oil if necessary) and cook until fragrant, about a minute. Splash in the wine. Let it simmer off (about a minute).
- Over medium heat, add butter and cream cheese to the same skillet, stirring to soften, and whisk in the broth to combine into a sauce. You may need to add a bit more broth or cream cheese, depending on the desired consistency. Remove from heat immediately, but continue stirring.
- Toss in pasta, shrimp, and artichokes. Squeeze in lemon juice and add zest, red pepper flakes, salt and pepper, then parmesan and scallions for garnish.
- If the pasta sauce seems too dry, add in a bit of leftover starchy cooking water from pasta to thin it out.
*Dairy free variation: Replace cream cheese with a bit more olive oil. No need for broth if you do this.