Good enough for company, this one-skillet pasta dish has a tarragon cream sauce that's brightly flavored with lemon.

Makes 6 servings.

Prep Time: 15 minutes
Cook Time: 15 minutes

Nutritional Information

For 1 serving
Calories: 392
Sodium: 513mg
Fat: 20g
Carbohydrates: 34g
Cholesterol: 177mg
Fiber: 1g
Protein: 19g

Pasta with Shrimp and Asparagus in Tarragon Cream Sauce

Ingredients

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 Collection Tarragon Leaves
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
1 pound large shrimp, peeled and deveined

Directions

1. Cook pasta as directed on package. Drain, reserving 1/4 cup of the pasta cooking water.

2. 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.

3. 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.

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