Fettucine with Shrimp & Goat's Cheese

Fettuccine with shrimp and goat cheese skips the cream sauce route and lets the residual heat of the just-drained pasta do the heavy work. The crumbled chevre waits in the serving bowl with chopped tomato and a generous handful of basil chiffonade. The hot fettuccine hits and melts the cheese into a tangy, light coating without the heaviness of an Alfredo or carbonara.

The shrimp get the gentlest possible cook: poached in warm garlicky olive oil for just three minutes. That low-and-slow oil bath is what keeps the shrimp plump and silky instead of rubbery. Pour the whole pan, oil and all, over the pasta to carry every bit of garlic flavor through.

Pro Tips

• Keep the oil temperature low. If garlic browns or shrimp curl tight, the oil is too hot and the shrimp will toughen.
• Use ripe, in-season tomatoes. The recipe is built around their sweetness; out-of-season tomatoes leave the dish flat.
• Reserve a splash of pasta cooking water before draining. A tablespoon or two helps the cheese coat every strand if it seizes up.
• Tear the basil right before adding. Pre-cut basil oxidizes and turns black within minutes.

Variations

• Swap the goat cheese for fresh ricotta or burrata for a milder, creamier finish.
• Add a handful of baby arugula at the toss for a peppery bite.
• Use bay scallops instead of shrimp for a sweeter shellfish version, poaching just two minutes.