- 1 pound tail-on shrimp, peeled and deveined
- 1/2 cup olive oil
- 12 ounces linguine, cooked, plus 1/2 cup pasta cooking water
- 1 lemon (1 1/2 tsp. zest plus 1 tbsp. juice)
- 2 tablespoons chopped fresh tarragon
In large skillet, cook shrimp in oil over medium-high, turning once, until opaque in center, about 3 minutes; season. Add linguine, cooking water and lemon juice; toss and season. Garnish with lemon zest and tarragon.