To make pasta is to create something without boundaries. It’s a moment to distance yourself from the measuring cups and scales that overwhelm our kitchens far too often. It’s a time to listen to what feels right and go after it.
This pasta simply felt right and oh, we went after it. Truthfully, I did not test this pasta out until cooking virtually alongside coworkers. A bold and somewhat risky move on my part—I’ll admit—but it added an element of surprise (I love surprises) at the end for me when I finally tasted what I imagined.
The first bite into this pasta was kind of shocking. I had a feeling it’d taste good based off of looks and the smells coming from the pan. But it wasn’t good, it was excellent (like my whole family has not stopped talking about this pasta 3 days later kind of excellent).
As I mentioned the “no boundaries“ rule earlier when it comes to pasta, don’t let shrimp stop you from making this recipe. I’m a shrimp lover, but know that you can easily sub chicken or do away with all proteins in this pasta. Just have fun with it.
Be sure to practice sustainability and pour yourself a glass of wine before and after using the allotted amount in your sauce—we wouldn’t want anything going to waste. As always, may the inspiration found here find light in your kitchen.
XO//CATH
THE RECIPE
1 box farfalle (bow-tie) pasta
1.5 lbs fresh shrimp, peeled & deveined
1/2 cup light cream
1/4 cup (half stick) unsalted butter
1/2 cup mascarpone cheese
1/2 cup pesto, fresh or jarred
1 cup peas
1 cup cherry tomatoes, halved
1 shallot, diced
Dry white wine (a good slug or two)
Salt, pepper, olive oil & red pepper flakes, to taste
Parmesan cheese, grated
How to make it happen
Fill a large pot with water and a generous pour of salt. Turn heat up high and bring to a boil.
In a large saucepan on medium/high heat, put olive oil and 1 Tbsp of butter. Chop your shallot and put in pan, stirring occassionally until lighty brown. Then, add your shrimp. Cook through so they are pink on each side, about 2 mins each. Once done, take shrimp out of pan and set aside.
In the same saucepan, add the remaining butter. Lower your heat to low/medium. Then, add your mascarpone, pesto, and light cream. Stir to combine.
Check water to ensure it’s boiling. If so, pour pasta into water. Stir frequently until cooked (follow box instructions).
Slice cherry tomatoes in half and put in sauce. Put peas in as well. Add the salt, pepper, and red pepper flakes to taste. Splash in about a half cup of white wine. Let simmer for about 10 mins to allow a light bubble.
Strain pasta and spoon about 1/4 cup of the pasta water into sauce. Once pasta is strained, pour into sauce and combine.
Garnish with a spritz of lemon juice and grated Parmesan cheese. Enjoy!