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
Instructions
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.
Originally Submitted
2/2/2017
0 Out of 5 from
0 reviews
You can add this Pasta Shrimp & Asparagus in Tarragon Cream Sauce recipe to your own private DesktopCookbook.
