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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
- 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 cups Half and Half
- 3/4 teaspoon 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.