This was a surprising combination. In a good way. I wouldn’t generally think about pairing shrimp with rosemary, but… why not? Even though I cook with rosemary year round, it’s earthy flavor always reminds me of fall. And in case you haven’t noticed, it’s decidedly fall outside. (I’ve got friends in parts of the country , however, who are already experiencing snow. SNOW. In mid-October! Does anyone remember last year when we had our first snow storm in NYC on Halloween? Fingers crossed for a warm and dry one this year.)
When I came across this pasta on a restaurant menu last week, it intrigued me. John and I aren’t eating out as frequently these days (thanks, Ethan), but I knew I could recreate it at home. I like the challenge of trying to exceed a restaurant quality meal here in my own kitchen. Thankfully, this one was easy.
Once you’ve peeled and deveined the shrimp, this pasta dish comes together quickly. Cook shrimp. Sauté tomatoes, garlic, and rosemary in a pan, then add white wine and cooked pasta. Combine with mascarpone cheese and reserved pasta water (which helps make a ‘sauce’), et voila!
Dinner is served.
As a selling point: I was able to prep this entire meal in 10 minutes while wearing a baby. That is also the reason I didn’t take pictures of the process. (I’m a mom, so yes, I can multitask, just… not that much.)
This would also be delicious with chicken, but I’ve gotta say, I loved the shrimp. Try this unbelievably simple pasta dish tonight!
Spaghetti with Shrimp and Rosemary-White Wine Sauce
*Recipe inspired by Fig & Olive restaurant.
Yields: 6-8 servings
Time: 10 min prep, 15 min cooking
Ingredients
- 1 tablespoon olive oil
- 1 lb shrimp, peeled and deveined
- Salt
- Pepper
- 1 clove of garlic, minced
- 1 pint grape tomatoes, quartered
- 2 tablespoons fresh rosemary, finely chopped
- 1 cup dry white wine
- 1 lb spaghetti, cooked until al dente
- 1/4 – 1/2 cup mascarpone cheese
- 1/2 cup reserved pasta water
Instructions
- Heat olive oil over medium-high heat. Season shrimp with salt and pepper, then cook for about 2 minutes per side, or just until shrimp have turned pink and begun to curl. Remove shrimp and set aside.
- In the same pan, add minced garlic and sauté for 30 seconds. Toss in tomatoes and rosemary, season with salt and pepper, then pour in white wine. Simmer for a few minutes, then add cooked spaghetti to the pan.
- Add mascarpone cheese and reserved pasta water, then stir to combine. Add shrimp back to pasta, then serve immediately.