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Shrimp with Lemon Linguine

Shrimp with Lemon Linguine
Guests always think I fussed whenever I serve this special dish. When I tell them how easy it is to prepare, recipe requests come my way! —Merrilee Chambers, Haines Junction, Yukon Territory
4 ServingsPrep/Total Time: 25 min.

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
© Taste of Home 2012

2 of 2

Shrimp with Lemon Linguine (continued)

Directions (continued)

  • 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.
Nutrition Facts: 1 serving (1 cup) equals 473 calories, 11 g fat (7 g saturated fat), 213 mg cholesterol, 983 mg sodium, 55 g carbohydrate, 3 g fiber, 30 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2012