Shrimp Vegetable Pasta with Light Lemon Cream Sauce

Sunkist
  • Total
    25 Minutes

Ingredients

    • 12 oz
      (340 g) linguine pasta
    • 2 tbsp
      (30 mL) olive oil
    • 1 cup
      (250 mL) thinly sliced mushrooms
    • 1 tbsp
      (15 mL) minced fresh garlic
    • ⅛ tsp
      (0.5 mL) red pepper flakes
    • ¼ cup
      (50 mL) bottled clam juice
    • ¼ cup
      (50 mL) freshly squeezed Sunkist® lemon juice
    • ¼ cup
      (50 mL) dry white wine
    • 1 cup
      (250 mL) heavy cream
    • 1 cup
      (250 mL) of 2 inch (5 cm) pieces of fresh asparagus
    • ½ cup
      (125 mL) julienned red bell pepper
    • 1 lb
      (500 g) large raw shrimp, peeled and deveined
    • 1 tbsp
      (15 mL) fresh Sunkist lemon zest
    • ½ cup
      (125 mL) peas (shelled fresh peas or thawed frozen peas)
    • 1 ½ tbsp
      (22 mL) thinly sliced fresh chives
    • Salt and freshly ground black pepper, to taste
    • 1
      Sunkist lemon, cut into quarters, to garnish

Instructions

    1. In a large pot of salted boiling water, cook the pasta according to package directions.
    2. Meanwhile, in a large shallow pot, heat 2 tbsp (30 mL) olive oil over medium heat. Sauté the mushrooms about 5 minutes until lightly browned. Add the garlic and red pepper flakes and sauté 30 seconds more. Add the clam juice, freshly squeezed Sunkist® lemon juice, and wine and simmer to reduce to one-quarter of the original volume, about 10 minutes.
    3. Whisk in the cream, then add the asparagus, bell pepper, shrimp, and Sunkist lemon zest and cook until shrimp is pink, about 5 minutes.
    4. Turn off heat, stir in peas and cooked pasta.
    5. Season to taste with salt and pepper and stir in 1 tbsp (15 mL) chives.
    6. Toss shrimp vegetable mixture with the pasta and sprinkle with the remaining chives and garnish with lemon wedges.