CREAMY SHRIMP LINGUINE WITH FRESH TARRAGON AND LEMON
BOU is a better for you line of bouillon cubes for creative cooks at all skill levels. Launched by innovative food entrepreneurs, Robert Jakobi and Kunal Kohli, the cube is a healthier, tastier and higher quality version of the pantry staple. Using a US-based proprietary manufacturing process, BOU uses natural, non-GMO ingredients to produce hassle free flavor at your finger-tips with 30 percent less sodium than the other leading brands. BOU is a kitchen must-have for elevating the flavor of any meal from soups to stews, grilled meats to vegetable stir-fries. BOU is Gluten free and comes in three flavors - chicken, beef, and vegetable. Products are available for purchase at stores across the New York-Metro area, as well as online at Fresh Direct.
Provided by Staff
Categories < 60 Mins
Time 50m
Yield 4 cups, 6 serving(s)
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil and cook pasta according to box directions.
- In a large soup pot, heat 1 tablespoon olive oil over medium-high heat. Add the onions, ½ teaspoon salt and some black pepper. Cook, stirring frequently, until onions are soft about 5-6 minute Add garlic and cook until onions begin to caramelize, another 5-6 minute.
- Add the shrimp to the pan, plus a pinch of salt and black pepper. Sauté the shrimp until it is seared on both sides, about 2 minutes, then move it to the bowl with the pancetta.
- Reduce the heat to medium. Add the shallots and sauté for 2 minutes, until beginning to soften. Add garlic and cook for 2-3 minutes, stirring constantly.
- Add wine and the BOU cube to the pan. Whisk well until the cube has dissolved, scraping up brown bits from the bottom of the pan. Bring liquid to a boil, let it reduce until almost fully evaporated, about 1-2 minutes.
- Add the peas, coconut milk and red pepper flakes to the pan and stir well. Bring it to a boil then reduce heat to medium. Allow the liquid to thicken a bit, stirring occasionally, about 2-3 minutes.
- Add the pasta to the pan, followed by shrimp and pancetta plus juices from the bowl, then the tarragon and lemon zest. Toss well, then stir over low heat for about 3-5 minutes until shrimp has cooked through. Taste and adjust seasoning.
- Serve immediately and enjoy.
Nutrition Facts : Calories 449.3, Fat 19.1, SaturatedFat 8.9, Cholesterol 151.9, Sodium 507.8, Carbohydrate 35, Fiber 2.3, Sugar 2, Protein 31.5
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