Shrimp with Lemon Linguine Recipe

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 butter
• 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 the 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. Yield: 4 servings.

Shrimp with Lemon Linguine published in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p8