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Pasta Shrimp & Asparagus in Tarragon Cream Sauce Recipe


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     Pasta Shrimp & Asparagus in Tarragon Cream Sauce

Category   Entrees - Maindishes
Sub Category   None
Servings   6

8 oz. linguine pasta
2 tbsp. butter
2 c. asparagus, trimmed and sliced into 1 1/2 inch pieces
2 c. green onions
1 c. half-and-half
1 tbsp. tarragon
1 tsp. grated lemon peel
1 tbsp. lemon juice
1 tsp. salt
1 lb. shrimp, peeled and deveined

Cook pasta as directed. Drain, reserving 1/4 c. of the cooking water.
Melt butter in large, deep skillet on medium heat. Add asparagus and onions. Cook and stir for 5 minutes until asparagus tender-crisp and onions are soft.
Stir in half-and-half, tarraon, lemon peel, lemon juice, and salt. Bring to a boil. Stir shrimp into skillet. Reduce heat to low. Simmer 5 minutes or just until shrimp turn pink.
Add pasta and reserved past water. Toss to coat well. Serve immediately.
Serving Suggestions
Tim and I liked this dish.

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