This dish is redolent of spring because the flavors are fresh and bright. The tarragon and lemon zest marry nicely with the shrimp and artichokes, and the addition of creamy mascarpone adds a richness that is hard to replicate. We also tested this recipe using fromage blanc and crème fraîche and, while not exactly the same, they would be the best substitutes if you cannot find mascarpone.
- 2 Tablespoon 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 Ounce 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.
If you do not have a 14-inch sauté pan, you may want to cook this dish in two batches.