Shrimp Vegetable Pasta with Light Lemon Cream Sauce

Number of servings

ingredients

  • 12 ounces linguine pasta (3/4 of a 1 lb. box)
  • 2 tablespoons olive oil (as needed)
  • 1 cup thinly sliced mushrooms
  • 1 tablespoon minced fresh garlic
  • 0.125 teaspoon red pepper flakes
  • 0.25 cup bottled clam juice
  • 0.25 cup freshly squeezed Sunkist® lemon juice
  • 0.25 cup dry white wine
  • 1 cup heavy cream
  • 1 cup 2-inch pieces of fresh asparagus
  • 0.5 cup julienned red bell pepper
  • 1 pound large raw shrimp, peeled and deveined
  • 1 tablespoon fresh Sunkist lemon zest
  • 0.5 cup peas (shelled fresh peas or thawed frozen peas)
  • 1.5 tablespoons thinly sliced fresh chives
  • 1 Salt and freshly ground black pepper (as needed)
  • 1 Garnish: Sunkist Lemon wedges

PREP TIME

Cook Time: 25

Directions
  1. In a large pot of salted boiling water, cook the pasta according to package directions.
  2. Meanwhile, in a large shallow pot, heat olive oil over medium heat.
  3. Sauté the mushrooms about 5 minutes until lightly browned.
  4. Add the garlic and red pepper flakes and sauté 30 seconds more.
  5. Add the clam juice, freshly squeezed Sunkist® lemon juice, and wine and simmer to reduce to 1/4 of the original volume, about 10 minutes.
  6. Whisk in the cream, then add the asparagus, bell pepper, shrimp, and Sunkist lemon zest and cook until shrimp is pink, about 5 minutes.
  7. Turn off heat, stir in peas and cooked pasta.
  8. Season to taste with salt and pepper and stir in chives.
  9. Serve the pasta on and sprinkle with the remaining chives and garnish with lemon wedges.