Creamy shrimp pasta with galbani mascarpone

Preparazione

• 1

  Shrimp pasta is a staple of Italian-inspired cooking, often served with light tomato or white wine sauces.

  This variation adds Galbani Mascarpone for a richer, velvety finish while keeping a bright Mediterranean profile

• 2

  Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente — firm but tender. Drain and set aside

• 3

  While the pasta cooks, warm a drizzle of olive oil in a frying pan over medium heat.

  Add the sliced garlic and sauté briefly without browning. Stir in the shrimp

• 4

  Cook the shrimp for 3–4 minutes, until pink and opaque. Add crushed tomatoes, white wine, paprika, chili (optional), salt, and pepper. Simmer gently for about 5 minutes to blend the flavors

• 5

  Stir in the Galbani Mascarpone, letting it melt into the sauce until smooth and creamy.

  Taste and adjust seasoning if necessary

• 6

  Add the drained pasta to the pan. Toss well to coat evenly in the sauce. Cook for 2 minutes on low heat to bring everything together

• 7

  Serve immediately, topped with fresh parsley and grated Galbani Parmigiano Reggiano. A squeeze of lemon adds a refreshing final touch

• • Why Mascarpone? Galbani Mascarpone gives creaminess without making the sauce heavy. It’s an excellent alternative to liquid cream.

  • If using frozen shrimp: thaw and pat them dry before cooking to avoid excess water in the pan.

  • More sophisticated version: use gambas, slicing them in half lengthwise after cooking.

  • Extra flavor ideas: add lemon zest, dried Italian herbs (basil, oregano), or finish with a drizzle of chili oil.