Recipe: Spaghetti and Shrimp in a Goat-Cheese Sauce
One of the best tips I often use for pasta and sauce recipes is to reserve a 1/4-1/2 cup of pasta water, ladled right from the pot just before draining the pasta. I then add it to the pasta sauce.
Yield: 3-4 servings (with plenty of shrimp)
Time: 25 minutes
Cost: Approx. $16.50
- 12 ounces spaghetti (I used whole wheat)
- 1/4 cup reserved pasta water (see above notes)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon minced garlic
- 1 tablespoon fresh tarragon (1 teaspoon dry)
- 5 ounces soft goat cheese 1 pound cooked shrimp (see above notes)
- Red pepper flakes
1. Cook pasta in salted water according to package directions. Before draining, ladle out 1/4 cup pasta water and reserve.
2. In a sauté pan, heat olive oil over medium-low heat. Add garlic and sauté 1 minute. Crumble goat cheese into pan, and, with a fork, mash into the garlic and oil. Then add reserved pasta water. Combine pasta water and goat cheese and whisk until smooth.
3. Stir in tarragon and shrimp; season to taste with kosher salt and red pepper flakes. Serve with pasta.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Sept. 28, 2010.