Pasta With Shrimp And Asparagus In Tarragon Cream Sauce - cooking recipe

Ingredients

8 ounces linguine
2 tablespoons butter
1/2 lb 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 half-and-half
1 tablespoon tarragon
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 teaspoon coarse salt
1 lb large shrimp, peeled and deveined

Preparation

Cook linguine 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 half-and-half, tarragon, lemon peel, lemon juice and salt. Bring to boil.
Stir shrimp into skillet. Reduce heat to low; simmer 5 minutes or just until shrimp turn pink.
Add linguine and reserved pasta cooking water; toss to coat well. Serve immediately.
Serve with a salad and sourdough bread.