Prep
15-30 mins
Cook
30 MIN
Calories
440
Ingredients
2 tbsp
olive oil
1/2 tsp
ground black pepper
2 tbsp
dried tarragon leaves, divided
-
zest and juice from 1 lemon, divided
3/4 lb
uncooked deveined large shrimp with shells and tails left on
3/4 lb
linguine, uncooked
2 tbsp
butter
2
shallots, finely chopped
1/4 cup
Chardonnay wine
1 cup
half-and-half
Instructions
Step 1
Whisk oil, pepper, 1 tsp. tarragon, lemon juice and half the lemon zest until blended. Pour over shrimp in shallow dish; mix lightly. Refrigerate 30 min. to marinate, stirring after 15 min.
Step 2
Cook pasta as directed on package, omitting salt. Meanwhile, drain shrimp; discard marinade. Melt butter in large skillet on medium heat. Add shallots; cook and stir 1 to 2 min. or until tender. Stir in shrimp; cook 1 min. or shrimp turn pink, turning after 30 sec. Use slotted spoon to remove shrimp from skillet, reserving drippings in skillet; cover shrimp to keep warm.
Step 3
Add wine to reserved drippings; cook 3 to 5 min. or until reduced by half, stirring constantly to scrape browned bits from bottom of skillet. Add pasta sauce, remaining tarragon and remaining lemon zest; stir. Simmer on medium-low heat 3 to 5 min. or until heated through, stirring occasionally. Remove from heat. Stir in half-and-half.
Step 4
Drain pasta; place in large bowl. Add pasta sauce mixture; mix lightly. Serve topped with shrimp.