Ingredients Seafood Shellfish Shrimp Fettuccine with Shrimp 1 Review F&W’s Justin Chapple mixes plenty of scallions, creamy mascarpone cheese and fresh spinach into this supereasy pasta. Slideshow: More Pasta Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Title: Culinary Director at Large, Food & WineLocation:New YorkExpertise: recipe development, cookbook writing.Experience: Originally from California, Justin Chapple studied classic culinary arts at the French Culinary Institute in New York City. After working as a line cook, Justin helped to produce the Food & Wine Classic in Aspen before joining the magazine's recipe test kitchen. He then moved into the role of culinary director-at-large and continues to host "Mad Genius Tips." Justin's first cookbook, Mad Genius Tips, is filled with expert hacks and delicious recipes from the video series. His second book, Just Cook It!, features built-to-be-easy recipes inspired by his California upbringing and his work as a professional recipe developer. Food & Wine's Editorial Guidelines Updated on May 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Andrew Purcell Total Time: 30 mins Yield: 4 Ingredients 12 ounces fettuccine 4 tablespoons unsalted butter 8 scallions (thinly sliced) 3 cloves garlic (thinly sliced) ¾ cup dry white wine ⅔ cup mascarpone cheese 12 ounces shrimp (cooked) 6 ounces curly spinach leaves Salt Pepper Directions 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. Suggested Pairing Pair this creamy pasta with a lemon-zesty Italian white. Rate it Print