• Boil the pasta. Bring a pot of salted water to a boil and add the bucatini. Cook until al dente. Be sure to reserve 1 cup of starchy pasta water.
• Cook the shrimp. While the pasta cooks, heat 1 tablespoons of olive oil in a large nonstick skillet (about 12 inches) over medium heat. Add the shrimp in a single layer to the hot pan and cook for 2-3 minutes per side, until golden brown. Remove the shrimp from the pan and set aside.
• Sauté the aromatics. Add 2 tablespoons of butter and the minced shallots to the pan and sauté for 1 minute, until softened. Add the white wine and bring to a simmer. Simmer until most of the wine has evaporated and then add the lemon zest. Cook for 1 minute more.
• Finish the sauce. Add the heavy cream and bring to a simmer. Simmer for 5 minutes, until thickened. Add the pasta water and simmer for another 2-3 minutes. Remove the pasta from the water with tongs (it’s okay if some water clings to the pasta), and add to the skillet. Add the butter, cheese, and mascarpone and toss the pasta well to coat.
• Let the pasta finish cooking in the sauce. Season to taste with salt, lemon juice, and a good smattering of freshly cracked pepper. Add the shrimp back to the pan to warm through. Top with some chopped parsley and serve warm.

Storage Instructions

• To Store: Place leftovers in an airtight storage container in the refrigerator for up to 4 days.

  To Reheat: Gently rewarm pasta in a large skillet on the stove over medium-low heat, adding a splash of water as needed to thin the sauce. Toss the noodles often and brighten them up with a squeeze of lemon.

  To Freeze: I don't recommend freezing creamy pastas or seafood after it's cooked.