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Shrimp with Lemon Linguine

Total Time

Prep/Total Time: 25 min.


4 servings

Guests always think I fussed whenever I serve this special dish. When I tell them how easy it is to prepare, recipe requests come my way! —Merrilee Chambers, Haines Junction, Yukon Territory


  • 1-1/2 cups sliced fresh mushrooms
  • 1 small sweet red pepper, julienned
  • 2 tablespoons sliced green onion
  • 1 garlic clove, minced
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried tarragon
  • 1/8 teaspoon pepper
  • 1-1/2 cups half-and-half cream
  • 1 pound uncooked shrimp, peeled and deveined
  • 1/2 cup white wine or chicken broth
  • 10 cups water
  • 1/2 cup lemon juice
  • 1 teaspoon salt
  • 8 ounces linguine or other pasta
  • 1 tablespoon grated lemon zest
  • 1 tablespoon minced fresh parsley


  1. In a large skillet, saute the mushrooms, red pepper, green onion and garlic in butter until the vegetables are crisp-tender.
  2. Stir in the flour, salt, tarragon and pepper until blended. Gradually add cream. Bring to a boil; cook and stir for 1 minute or until thickened. Add the shrimp; simmer, uncovered, for 5 minutes or until shrimp turn pink. Stir in wine or broth; heat through.
  3. In a large saucepan, bring the water, lemon juice and salt to a boil. Add linguine. Cook for 10-13 minutes or until tender; drain. Sprinkle with lemon zest and parsley. Toss with the shrimp mixture.

Nutrition Facts

1 cup: 473 calories, 11g fat (7g saturated fat), 213mg cholesterol, 983mg sodium, 55g carbohydrate (7g sugars, 3g fiber), 30g protein.

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