LEMON & HERB LINGUINE WITH SHRIMP

Lemon & Herb Linguine With Shrimp image

Provided by Carol White

Categories Seafood

Time 25m

Number Of Ingredients 10

1 pkg buitoni fresh linguine pasta
1 lb medium white shrimp, peeled an deveined
3/4 c bar harbor clam juice
5 oz cooking creme - savory lemon & herb
4 clove garlic, minced
1/4 c mini red bell peppers, diced
2 Tbsp fresh tarragon, chopped
1/4 c fresh flat leaf parsley, chopped & divided
2 Tbsp fresh lemon juice (about 1/2 lemon)
1 Tbsp lemon zest

Steps:

1. Cook pasta according to package directions. Drain and set aside. In addition, hold back about 1/2 cup of pasta water for sauce.
2. In large skillet over medium heat, add 1 tablespoon each of olive oil and butter to the pan. Add shrimp and sauté until shrimp are pink and tender. (Do not over cook.) Remove shrimp from pan and set aside.
3. Add to skillet, clam juice, cooking crème, and garlic and let simmer for about 2 minutes, then add part of the pasta water to achieve desired thickness of pasta sauce. Now add linguine and toss gently until pasta is coated with sauce, season to taste with salt and pepper. Add red peppers, fresh tarragon, lemon juice, a little parsley, and add shrimp back to skillet and toss lightly to combine with pasta.
4. Serve linguine garnish with lemon zest and remaining parsley.