1. In a 14-inch sauté pan, heat the olive oil over medium
heat. When hot, add the shallot and pepper and cook until the shallot is soft and translucent, about 1 minute. Add the wine, bring to a brisk simmer, and cook until the wine is almost completely evaporated, 1 to 2 minutes longer.
2. Add the artichoke hearts, shrimp, salt, and cayenne and cook the shrimp for 11⁄2 minutes per side. Add the lemon zest, tarragon, and mascarpone and cook, stirring, until thoroughly incorporated, 1 to 2 minutes.
3. Add the pasta and reserved pasta- cooking liquid to the pan and cook, tossing, until the pasta is warmed through, 1 to 2 minutes. Add the Parmesan, toss to combine, and serve immediately.
Yield: 4 to 6 servings
Fromage blanc or crème fraîche are the best substitutes if you cannot find mascarpone.
If you do not have a 14-inch sauté pan, you
may want to cook this dish in two batches.