F&W’s Justin Chapple mixes plenty of scallions, creamy mascarpone cheese and fresh spinach into this supereasy pasta. Slideshow: More Pasta Recipes
In a large pot of salted boiling water, cook the pasta until al dente. Drain.
Wipe out the pot; melt the butter in it. Add the scallions and garlic and cook over moderately high heat until softened, 2 minutes. Add the wine and simmer until reduced by half, 3 minutes. Stir in the mascarpone. Add the pasta and shrimp and cook, tossing, until the pasta is coated, 3 minutes. Stir in the spinach and season with salt and pepper. Serve hot.
Pair this creamy pasta with a lemon-zesty Italian white.
I chiffonade some basil and cooked the shrimp by cooking with a cajun spice but otherwise followed the recipe exactly and it was WONDERFUL!