Fettuccine with Shrimp in a Creamy Basil Mascarpone Sauce

Serves 6

You'll need...

18 oz of Fettuccine
1 lb of fresh, black tiger shrimp, peeled and de-veined
2 fresh garlic cloves, minced
2 shallots, chopped
¼ cup of olive oil
1 tablespoon of butter
1 cup of dry white wine
1 lb of Cantaré Fresh Mascarpone Italian Cream Cheese
1 handful of torn fresh basil leaves
Salt & black pepper

Cook the pasta according to package instructions until al dente. Rinse, drain and toss with a drizzle of olive oil. To a large skillet, add olive oil and butter over a high heat. Add shrimp and sauté for 3 minutes. Add garlic and shallots and sauté until shrimp is pink and shallots have a golden color. Add white wine and bring to the boil. Reduce heat and add Cantaré Fresh Mascarpone Italian Cream Cheese. Stir until melted and smooth. Toss shrimp sauce with pasta and torn basil leaves. Season to taste with salt and black pepper. Serve in pasta bowls.