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Shrimp Penne in a Garlic Lemon Mascarpone Sauce

Last week was my wedding anniversary. I can't believe how fast time flies. We have a little ritual, as our anniversary is after Valentine's day, we usually celebrate the entire week! It is our little extravagance and my favourite week of the year. We have gone to many major cities around the world, but never to Italy. Can you believe it? I know! It will happen one day.

So you could probably guess how surprised I was to receive a gift from a lovely reader in Naples!

She read how much I want to visit, and thought how fun to send me the sun! Molte grazie, Giovanna!

She sent me the most gorgeous pennine pasta infused with lemon. Pennine is a smaller, thinner version of penne, available smooth or ridged. You can source it online or from any good Italian food retailer. If you can't, regular penne is just fine. This sauce works great with linguine too.

Having a bag of peeled, deveined shrimp in the freezer is a weekday life saver. You can toss in peas, spinach or asparagus to finish, as I have. It comes together in the same time it takes to cook pasta. Perfect for the busy work week.

This dish has definitely channeled an Italian summer holiday.

Buon appetito!

Shrimp Penne in a Garlic Lemon Mascarpone Sauce

Serves 4

500 g. Penne pasta

700 g. Jumbo shrimp, peeled and deveined

(fully thawed if frozen)

60 g. Butter, unsalted