- 2 tablespoons extra-virgin olive oil
- 1/4 cup minced shallot
- 1/2 teaspoon freshly ground white pepper
- 1/2 cup dry white wine
- Two 15-ounce cans artichoke
- hearts, drained and quartered
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon salt
- 1/8 teaspoon cayenne
- 1 teaspoon finely grated lemon zest
- 1 teaspoon chopped fresh tarragon leaves
- 8 ounces mascarpone cheese
- 1 pound linguine, cooked in salted water until al dente, drained, and 1/4 cup cooking liquid reserved
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
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.
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.
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.
Notes: 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.