Emeril's One-Pot Blogger Cooking Party: Linguine with Artichokes, Shrimp, and Mascarpone

So if you're anything like me, you sometimes just CRAVE seafood.  Well take a look at this fast and easy pasta taken from Emeril Lagasse's new cookbook, Sizzling Skillets and Other One-Pot Wonders.  It's fresh, simple, comforting, and delicious.  I would say this is another great choice for a weeknight dinner since it's not all that difficult to make and really doesn't have that many ingredients.  The only two things I changed was I used fettuccine instead of linguine and I used my jarred marinated artichoke hearts instead of canned ones.  I say use what you have on hand, ya know? 



After the jump, I'll show you how this pasta is made.  Also, don't forget to check out more recipes cooked for you by my food blogger buddies here:

Bite and Booze and on Facebook here.
Just off the Red Streetcar Line and on Facebook here.
Diabetic Foodie and on Facebook here.
Tracey's Culinary Adventures and on Facebook here.
The Boys Made Me Do It! and on Facebook here.
Mommy Hates Cooking and on Facebook here.
Farmgirl Gourmet and on Facebook here.
Cajun Chef Ryan and on Facebook here.
Savoring Today and on Facebook here.
Not Rachael Ray and on Facebook here.
Miss in the Kitchen and on Facebook here.
30AEATS and on Facebook here.
Foodhunters Guide to Cuisine and on Facebook here.
Thyme in our Kitchen and on Facebook here.
Cooking with Books and on Facebook here.
Goov-y Foody and on Facebook here.
Manges! Mangi! and on Facebook here.
The Wicked Noodle and on Facebook here.
Cookistry and on Facebook here.

Also, check out Emeril's Facebook page here: Emeril Lagasse and follow him on Twitter here: @Emeril and check out Emeril's publishing company, Morrow Publishing, blogging here: The Secret Ingredient, and on Twitter here: @MorrowCooks, and on Facebook here: Morrow Cooks.


Before doing anything, get your pasta water boiling, add a good palm full of salt to flavor the water, then add your pasta to the water.  While that's cooking...

In another pan, saute the shallot and ground white pepper in some olive oil for about a minute.  Then add some dry white wine, stir and cook for another minute or two.



Next, add the artichoke hearts, shrimp, salt, and cayenne and cook for a couple minutes until the shrimp turn pink. 




Then, add the lemon zest, tarragon, and mascarpone cheese (which is like an Italian cream cheese) and stir to combine. Cook until just heated through.



Next, add the cooked pasta and a little of the reserved pasta water to the pan and toss with tongs or stir to combine everything.  Sprinkle on some fresh grated Parmesan cheese and stir that into the pasta as well.  Serve right away. 



Uh... just posting this makes me want to make it again.  And now is the perfect time to make it because it's a bit cooler outside and it's time to start making some of that comfort food that you can curl up and eat under a blanket while watching some of that new Fall TV.  :-)  Enjoy!

If you want the recipe to make this dish, you can buy Emeril's new cookbook here: Sizzling Skillets and Other One-Pot Wonders