Shrimp Pasta in a Goat Cheese and Pine Nut Sauce

By Table9 • January 21, 2011 • 0 Comments

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Author Notes: I lived in Charleston, South Carolina for almost three years, and was spoiled by the easily accessible fresh Atlantic shrimp. My roommates and I grilled shrimp, baked shrimp, sauteed shrimp...you get the idea. This recipe is super simple and takes no time at all to whip up. It is impressive enough for a special occasion, but simple enough for a weeknight dinner. - Table9 - Table9

Food52 Review: This is a very pleasant and tasty way to combine shrimp and pasta. I loved using half-and-half as the sauce base, and the undertone of lemon juice and overtone of lemon zest combined well to produce a fine flavor that is redolent of Greek cooking. Up here pine nuts are $40.00/ lb. retail and $20.00 lb. at Costco, but the weather did not permit a trip! So I subbed in slivered almonds for the pine nuts and I would encourage cooks who resist making this dish because of cost to do the same—it would be a shame to overlook Table9's lovely work on that account. Another time I might up the shrimp to 1 pound. For those who enjoy a more piquant flavor, increase the red pepper flakes to 3/4 tsp. or even possibly 1 tsp. I used 1/3 c. of the pasta liquid to produce a creamier consistency. Thank you Table9 for your recipe—we really enjoyed this dish, and I admire your recipes. - Bevi

Serves 4

1 pound Fresh Medium Shrimp, Peeled, Deveined and Tails Removed
1 pound Bow Tie Pasta
4 ounces Goat Cheese, Firm and Crumbled
1 Leek, Washed and Sliced Thinly
1 1/2 cup Half and Half
3/4 teaspoons Red Pepper Flakes
1 tablespoon Unsalted Butter
1/3 cup Pine Nuts or Slivered Almonds
3 Fresh Garlic Cloves, Thinly Sliced
Juice and Zest of One Lemon
1 teaspoon Sea Salt
1 teaspoon Cracked Black Pepper
1 Lemon, cut into 4 wedges

Boil Bow Ties in a heavily salted pot of boiling water. Cook until al dente. Drain, saving 1/2 cup pasta water, and place back in large pot and toss with olive oil.
Melt unsalted butter on medium high heat in a large skillet, fry pine nuts until they are beginning to turn brown, about 2 minutes. Add the garlic, shrimp and sliced leeks, fry for a few more minutes until shrimp begins to turn pink.
To the skillet at the half and half, lemon juice, lemon zest, goat cheese, red pepper flakes and salt and pepper. Stir for 3-5 minutes until cream is bubbling, cheese is melting and shrimp is cooked all the way through.
Toss skillet mixture with warm bow tie pasta,add pasta water if needed. Sprinkle with fresh chopped parsley and lemon wedge.Serve immediately with warm bread and nice green salad.