Shrimp with Lemon Linguine Recipe

5 3 4
Shrimp with Lemon Linguine Recipe
Shrimp with Lemon Linguine Recipe photo by Taste of Home
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Shrimp with Lemon Linguine Recipe

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5 3 4
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/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 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.
Originally published as Shrimp with Lemon Linguine in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p8

Nutritional Facts

1 cup: 473 calories, 11g fat (7g saturated fat), 213mg cholesterol, 983mg sodium, 55g carbohydrate (7g sugars, 3g fiber), 30g protein.

  • 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
  1. In a large skillet, saute the mushrooms, red pepper, green onion and garlic in butter until the vegetables are crisp-tender.
  2. 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.
  3. 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.
Originally published as Shrimp with Lemon Linguine in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p8

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Carole22 User ID: 3731905 84707
Reviewed Feb. 12, 2013

"i loved the idea of cooking the pasta with lemon juice and peel. i have usedf that part of the recipe for other pasta dishes.

I also added a small amount of thyme, Lime juice and peel works well if you want asouthwestern flavor."

MY REVIEW
Shoes58 User ID: 2519954 123820
Reviewed Apr. 20, 2010

"what richness! a meal that was a raspberry in the face of our diets. i'll be making this again especially for "occasion" meals."

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vanesen47 User ID: 3600034 123819
Reviewed Oct. 10, 2009

"I was looking for a new shrimp recipe and this one was delicious. My family truly enjoyed it."

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