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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
Really nice and simple dish. The tarragon and leek gives it a fresh flavor and keeps it from being overly rich or heavy for a cream sauce. We also added fresh ground black pepper.
Gordon | September 14, 2016 |