Ingredients
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings6
12 ounces long fusilli , or other long noodle of choice
4 tablespoons butter , divided
1 tablespoon extra virgin olive oil
1 pound shrimp , peeled, cleaned, and deveined (leave the tails on if you like)
1/2 teaspoon kosher salt , plus more for salting the pasta water
freshly ground black pepper
2 tablespoons shallot , minced
2 large cloves garlic , minced or pressed
1/4 teaspoon red pepper flakes
1/4 cup tomato paste
1/2 cup sun dried tomatoes in oil , drained and chopped (a 6-ounce jar)
1 cup mascarpone , (an 8-ounce container)
1 cup reserved pasta water
1/2 cup fresh tarragon , roughly chopped, plus more for serving (you could also use fresh basil if you prefer)
Instructions
Fill a large pot with water for your pasta. Once the water is boiling, generously season with kosher salt and add the pasta. While the pasta cooks, heat a large skillet over medium and add 2 tablespoons of butter and the olive oil. Season the shrimp with the salt and freshly ground black pepper. Once the butter has melted into the oil, add the shrimp and cook for 2 minutes on each side or until they turn pink and start to become opaque. Transfer the shrimp to a plate.
To the same skillet, add the remaining 2 tablespoons of butter over medium. Add the shallot, garlic, and red pepper flakes, and cook for 1-2 minutes or until fragrant, stirring so the garlic doesn’t burn. Add the tomato paste and sun dried tomatoes and continue to stir for 3-4 minutes. Check the pasta which should now be al dente. Use a coffee mug to reserve 1 cup of pasta water then drain the pasta but do not rinse. Add half of the reserved pasta water to the tomato mixture, stirring and scraping up all of the browned bits on the skillet. Stir in the rest of the pasta water until saucy. Add the mascarpone and stir until it has melted into the sauce, then add the cooked shrimp, and tarragon and cook for another or minute or two. Add the pasta to the skillet, toss everything together, and taste for seasoning, adding more salt if desired. To serve, top with more tarragon and a kiss.