Easy Meal Ideas: A mid-week splurge

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Easy Meal Ideas From Janet's Kitchen   Linguine with Lemon-Garlic Shrimp Thick Italian cream cheese -- mascarpone -- adds richness, taste and calories to Linguine with Lemon-Garlic Shrimp. This mid-week splurge requires a few extra laps around the block. Serve with sauteed broccoli rabe that has been splashed with balsamic vinegar. Linguine with Lemon-Garlic Shrimp  Kosher salt 1/2 pound dried thin linguine 1 lemon 1 pound extra-large shrimp (26 to 30 per pound),      peeled and deveined Freshly ground black pepper 2 tablespoons unsalted butter 3 medium cloves garlic, thinly sliced, about 1      tablespoon 1/8 to 1/4 teaspoon crushed red pepper flakes 1/4 cup dry white wine, such as pinot grigio 1/2 cup mascarpone or cream cheese 2 tablespoons chives, thinly sliced Bring a large pot of well-salted water to a boil over high heat. Cook the linguine in the boiling water according to package directions. Reserve about 3/4 cup of the cooking water and drain the pasta. Meanwhile, finely grate 11/4 teaspoons of zest from the lemon and squeeze out 2 tablespoons of juice. Toss the shrimp with 1/2 teaspoon of the zest and 1/4 teaspoon each salt and pepper. In a 12-inch skillet, melt the butter over medium-high heat until the foam subsides. Add the garlic and red pepper flakes and cook until the garlic just begins to brown, about 1 minute. Add the shrimp and cook until opaque, about 3 minutes. Add the wine and lemon juice, bring to a boil and cook until slightly reduced, 1 minute. Add the drained pasta, mascarpone and 1/2 cup of the cooking water. Toss well, adding more cooking water as needed, until the pasta and shrimp are coated and the sauce is creamy. Remove from the heat. Toss in the remaining lemon zest and the chives. Season to taste with salt and pepper and serve. Serves 3. Source: Fine Cooking		Tip of the day. The shrimp is boiled and chilled, but you're out of cocktail sauce. Make your own with 1 cup ketchup or chili sauce, 1/4 cup prepared horseradish, 2 tablespoons lemon juice and 1 to 2 dashes of hot sauce, such as Tabasco. Mix all ingredients until blended.     Deal of the day. Got a deal? To have your deal featured in tampabay.com's Easy Meals newsletter, contact Maryann Balbo at mbalbo@tampabay.com or call 727-892-2237.       On Sale This Week. Got a deal? To have your deal featured in tampabay.com's Easy Meals newsletter, contact Maryann Balbo at mbalbo@tampabay.com or call 727-892-2237.   Janet Keeler , who cooks in a kitchen she hates for a job she loves, was named food editor at the Tampa Bay Times in 2000. In addition to writing, she is a regular guest on local television, and has been an adjunct professor at University of the Pacific and frequent guest lecturer. She also hosts a regular Web video feature called "Janet's Kitchen'' at tampabay.com.

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