Bright lemon sauce coats linguine and shrimp—simple, light, and full of zesty freshness.
Ingredients
1 1/2 cups sliced fresh mushrooms
1 small sweet red pepper, julienned
2 tablespoons sliced green onion
1 garlic clove, minced
3 tablespoons all-purpose flour 1/4 teaspoon salt
1/4 teaspoon dried tarragon 1/8 teaspoon pepper
1 1/2 cups half-and-half cream
1 pound uncooked shrimp, peeled and deveined
1/2 cup white wine or chicken broth
lemon linguine:
10 cups water
1/2 cup lemon juice 1 teaspoon salt
8 ounces linguine or other pasta 1 tablespoon grated lemon peel
1 tablespoon minced fresh parsley
Directions
In a large skillet, saute the mushrooms, red pepper, green onion and garlic in butter until the vegetables are crisp-tender. Stir in the flour, salt, tarragon and pepper until blended. Gradually add cream. Bring to a boil; cook and stir for 1 minute or until thickened. Add the shrimp; simmer, uncovered, for 5 minutes or until shrimp turn pink. Stir in wine or broth; heat through.
In a large saucepan, bring water, lemon juice and salt to a boil. Add linguine. Cook for 10-13 minutes or until tender; drain. Sprinkle with lemon peel and parsley. Toss with the shrimp mixture.
