For this Fish Monday, I was trying to be a little frugal because Sunday’s birthday dinner was relatively expensive and no fish was on sale this week (at least not at a very good price) – we have a package of cooked shrimp in the freezer and I just found this recipe in the January issue of BBC Good Food magazine: Pasta with Prawns, Mascarpone, and Lemon so that made the decision. I think I probably have to recognize that I often use recipes as recommendations though.
Part of the reason I was attracted to this recipe was the interesting combination of flavors – lemon and mint??? mmm!
Ingredients: Lemon Zest, chopped fresh mint, broccoli florets, lemon juice, Mascarpone, frozen petit peas, chopped crisp bacon, defrosted cooked shrimp
The recipe called for cooking the vegetables in with the pasta but rice pasta has a rather unpleasant film, part of the reason it needs to be rinsed thoroughly after cooking, so it won’t be gummy. So, instead – in a wok, I covered the broccoli in water and brought it to a full boil and then drained it. Again, the recipe called for some of the hot pasta water to use in the sauce but I took some hot water and tossed all of the ingredients in the wok until the mascarpone was completely melted and the sauce was starting to thicken then poured everything into the drained and rinsed pasta in the larger cooking pan. Also, the recipe called for rotelle but my favorite brand of rice pasta doesn’t seem to be making that shape/variety any more so my Heart suggested elbow macaroni
Plated with an additional sprinkle of chopped mint and freshly ground black pepper. The elbow macaroni was perfect – This was a wonderful dish.. the flavors combined beautifully. My Heart’s only recommendation: More Bacon! (smile) But his serious recommendation: crispier bacon. I think if I hold out the bacon and add it at the very end that would work. Definitely a Do Again – Yum!