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Categories:Viewed: 29 - Published at: 3 years ago
Ingredients
- 8 ounces linguine
- 2 tablespoons butter
- 1/2 lb asparagus, trimmed and sliced diagonally into 1 1/2 inch pieces (2 cups)
- 1 medium leek, white and pale green parts only, cleaned and thinly sliced (1 1/2 cups)
- 1 cup half-and-half
- 1 tablespoon tarragon
- 1 teaspoon grated lemon peel
- 1 tablespoon lemon juice
- 1 teaspoon coarse salt
- 1 lb large shrimp, peeled and deveined
Method
- 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.
