Awwwww, this is a real heart warmer but try this twist... I've been living in Italy for the last 20 years and in a fantastic restaurant in Milan a superb version of this treat is made.... instead of drowning the poor linguine in heavy cream, use two good dollops of mascarpone. There's less fat in the end, the linguini don't have to swim and there's no real need for butter. As a perfectionist, I cook the shrimp (scampi are even better) aside in a little olive oil, 2 whole cloves of garlic and a fourth cup of dry white wine for those 2 or 3 minutes necessary to make them succulent... then toss them into the mascarpone and linguini. Hey folks, the pasta must not be soupy! I just love this plate, you will too.
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Awwwww, this is a real heart warmer but try this twist... I've been living in Italy for the...