Shrimp with Lemon Linguine |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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 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 king arthur unbleached 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:
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.
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