Pasta With Shrimp and Asparagus in Tarragon Cream Sauce

"Posted in our local newspaper by Atlanta cookbook author Susan Nicholson."
 
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Ready In:
40mins
Ingredients:
10
Serves:
6

ingredients

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directions

  • Cook linguine as directed on package. Drain, reserving 1/4 cup of the pasta cooking water.
  • Meanwhile, melt butter in large, deep skillet on medium heat. Add asparagus and leeks; cook and stir 5 minutes or until asparagus is tender-crisp and leeks are softened.
  • Stir in half-and-half, tarragon, lemon peel, lemon juice and salt. Bring to boil.
  • Stir shrimp into skillet. Reduce heat to low; simmer 5 minutes or just until shrimp turn pink.
  • Add linguine and reserved pasta cooking water; toss to coat well. Serve immediately.
  • Serve with a salad and sourdough bread.

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RECIPE SUBMITTED BY

I am now semi-retired and an Empty Nester. I try to focus on lighter dishes for day to day menus. I still like to explore new food ideas. I look for smaller quantity dishes now. I am not vegetarian but I cook with more vegetables than meat now. I enjoy sharing desserts with family and my co-workers.
 
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