Pasta With Shrimp And Asparagus In Tarragon Cream Sauce

• 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

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

linguine, butter, only, tarragon, lemon juice, coarse salt, shrimp

Taken from www.food.com/recipe/pasta-with-shrimp-and-asparagus-in-tarragon-cream-sauce-533388 (may not work)