Lemon Cream Pasta

• Shrimp, about albs raw frozen (or chicken)
• mushrooms,about 2 cups sliced
• 1 bunch asparagus cut into 1" pieces or 2 cups sugar snap peas
• 8-10 oz of linguine
• 2-4 cloves of garlic, minced
• 2 cups chicken broth
• 1tbls of corn starch
• 1/3 cup heavy cream
• 4-5 tablespoons of lemon juice
• lemon zest of one lemon

1. Saute meats and vegetables of choice in olive oil until cooked through, 3-4 minutes for shrimp or 8-10 minutes for small chunks of chicken, add vegetables for the last few minutes until tender crisp. Set aside.
2. Cook pasta according to directions.
3. Meanwhile, saute garlic in 1 tbls of butter 1-2 minutes, add chicken broth that has been mixed with corn starch, let thicken a couple of minutes, remove from heat, add heavy cream and lemon juice and zest, toss everything together and serve.

shrimp, mushrooms, sugar snap peas, linguine, garlic, chicken broth, corn starch, heavy cream, lemon juice, lemon zest

Taken from www.epicurious.com/recipes/member/views/lemon-cream-pasta-52850441 (may not work)