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Good enough for company, this one-skillet pasta dish has a tarragon cream sauce that's brightly flavored with lemon.
8 ounces linguine
2 tablespoon butter
1/2 pound 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 heavy cream
1 tablespoon McCormick Gourmet™ Tarragon
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1 pound large shrimp, peeled and deveined
Cook pasta 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 cream, tarragon, lemon peel, lemon juice and sea salt. Bring to boil.
Stir shrimp into skillet. Reduce heat to low; simmer 5 minutes or until just until shrimp turn pink. Add pasta and reserved pasta cooking water; toss to coat well. Serve immediately.
(Amount per serving)