Gulf Shrimp, Trofie Pasta, Thyme-Mascarpone

A competing recipe at the 2010 New Orleans Wine and Food Experience.
Servings: 4

Ingredients

1 lb trofie pasta
28 each 16/20 gulf shrimp, peeled and deveined
4 tbsp butter
8 oz mascarpone cheese
1 oz chopped fresh thyme
2 oz grated parmesan cheese
3 oz chicken stock

Directions

Bring a large pot of salted water to a boil. Cook trofie pasta for 6-8 minutes. Drain.
While the pasta is cooking, in a large sauté pan over high heat, melt butter. Season shrimp with salt and pepper and add to pan. Flip shrimp after 2 minutes, and then add chicken stock.
Once stock comes to a quick boil, mix in mascarpone cheese and thyme. Add drained pasta, parmesan cheese, salt and pepper. Toss and cook for about one minute.
Divide into four bowls and enjoy.

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