Beef Bourguignon (Beef Stew With Red Wine)

Unfortunately, I do not know how to pronounce "Bourguignon." I wish I did. However, I do know that this soup, despite the rather intimidating name, is fabulous. My mom declared it "the best beef stew [she has] ever tasted." The red wine gives this dish such a rich, flavorful, and soul-satisfying taste that will be sure to impress a crowd. After making this, I not only fell in love with the soup, but I realized that I absolutely adore pearl onions! They are so sweet and tasty, with a satisfying crunch that I had never experienced before. Also, there are a few key details to remember when making the stew: Be sure to brown the meat well in the beginning, use a good quality red wine that you would happily drink, and, if possible, make it a day in advance to let the flavors develop. Unlike a soft, mushy, murky stew, the components of this bourguignon stay intact just enough - so that you know what you're eating, but it still feels cohesive. My family be making this in big batches all winter long. Yield: 4-6 servings Ingredients 3 tablespoons vegetable oil

1 medium onion, diced

1 medium carrot, peeled and diced

4 cloves garlic, diced

1 teaspoon dried, crushed thyme

2 pounds cubed stewing beef (chuck or sirloin tip)

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons all-purpose flour

3 cups red wine 1 cup beef broth

1 tomato, seeded and diced

2 cups pearl onions

1/4 pound bacon, cut into 1/2-inch strips

1/4 pound mushrooms quartered

2 tablespoons minced fresh flat-leaf parsley

Buttered Egg Noodles (optional)

Instructions

Heat 1 tablespoon of the oil in a Dutch oven or ovenproof stewpot, and sauté the onion, carrot, garlic, and thyme over medium heat until browned, 8 to 10 minutes. When the vegetables are nicely colored, transfer them to a bowl. Wipe out any little bits of vegetable clinging to the pan so they don't burn when you sear the beef.

Pat the meat cubes dry and season them with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Add 1/2 tablespoon of the oil to the pan and sear the beef in batches over high heat until it is a rich mahogany brown on all sides. This will take approximately 5 to 7 minutes depending on the thickness of the meat. Cubes tightly packed in the pan won't brown properly. Clean out any juices which are released before the next batch. Over high heat add 1/2 tablespoon of oil for each batch, then sauté the meat until browned on all sides.

Preheat the oven to 375 degrees F. Return the vegetables and the meat to the pan, dust the meat and vegetables with the flour, and cook for 2 minutes over medium heat, stirring frequently. Toasting the flour helps to develop the overall flavor of the stew. Add 2 cups of the red wine to cover the beef and bring to a boil. Add the tomato and season the stew with the rest of the salt and pepper. 

Place the stew in a crock put set for low and cook 7-8 hours, or until the meat is tender. (If as the stew simmers the wine reduces below the meat, add a little water.)

After at least 3 hours, bring a medium pot of water to a boil. To peel the pearl onions, trim the roots and make a small X with a paring knife in the other end. Boil the onions for 3 minutes, spoon them out, and set them aside to cool. Then squeeze the onions out of their skins. In the same water, blanch the bacon pieces for 3 to 4 minutes, and keep any grease.

Heat a separate medium skillet, add the remaining oil, and brown the bacon and onions. Add the mushrooms and cook over high heat until golden brown. Pour any excess fat into the slow cooker.  Add the final cup of red wine to the vegetables, and simmer until the onions are tender, about 10 minutes. Add this mixture to the slow cooker.

When the beef is tender, pour the stew into a warm bowl, dust with the minced parsley, and serve with buttered noodles if desired, or crusty bread.

Sausage and Lentil Soup

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• Hearty soups are an absolute favorite for me in the wintertime. Throw in some crusty French bread and a warm fireplace to sit near and I am a very happy gal. This robust one-pot dinner packs in lentils, sausage and plenty of vegetables, including mushrooms, spinach, onions and garlic. I love beef broth and red wine in soup; they give the dish an amazing richness that compliments the meat wonderfully and allow the food to be oh-so-comforting. Adapted from a recipe from Whole Foods, this recipe is nutritious, filling, and delicious.  A loaf of crusty bread is the only accompaniment you need for a complete meal.
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• Yield: about 6 servings
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• Ingredients:
• 2 tablespoons extra virgin olive oil
• 1 cup chopped carrots
• 3/4 cup chopped celery
• 3/4 cup chopped yellow onion
• 2 tablespoons finely chopped garlic
• 1 pound sweet and/or hot Italian sausage, casings removed
• 1/2 pound mushrooms (such as white, cremini, shiitake, portobello and oyster), chopped
• 1 cup (about 7 ounces) dried French or brown lentils, picked through and rinsed
• 2 1/2 cups beef broth
• 2 1/2 cups low-sodium chicken broth
• 1 cup chopped tomatoes, with their juice
• 1 cup dry red wine
• pinch red pepper flakes
• 1/4 pound baby spinach, thinly sliced
• 1/2 teaspoon salt
• Ground black pepper
• 1 tablespoon chopped fresh thyme
• 6 tablespoons grated Parmesan cheese, for garnish

Instructions:

Heat oil in a large pot over medium heat. Add carrots, celery, onion and garlic and cook, stirring occasionally, until onions are translucent. Add sausage and cook, breaking into small chunks, until it begins to brown. Add mushrooms and continue to cook until mushrooms have released most of their liquid. Add lentils, beef broth, mushroom or chicken broth, tomatoes and their juice, wine and pepper flakes; cover pot and bring to a boil. Reduce heat and simmer until lentils are tender, about 30-45 minutes.

Add spinach and salt and pepper, stir well and simmer for 5 to 10 minutes more; stir in thyme.  Add salt and pepper to taste. Ladle soup into bowls and top with Parmesan. 

Sweet Italian Chicken Sausage and Tortellini Soup

This is the recipe that got my mom into liking chicken sausage.  I had tried it once at Trader Joes and loved it, but my mom said she only like sausage with pork or turkey.  "Chicken is definitely not sausage," she would say.  However, she caved and said yes when I asked if I could make this recipe, and she definitely did not regret it once she tasted this wonderful soup.  It's very hearty, filled with lots of veggies, cheesy tortellini, and flavorful chicken sausage (which is also healthier than pork).  The broth is very flavorful as well, with tomato juice, white wine, and chicken broth.  I recommend (just like any other one of my soup recipes, really) enjoying this soup with some [garlic bread] on the side for dipping. Yum(: If you like spicy things, feel free to add as much red pepper flakes as you want.  This is is such a great recipe for a chilly night, not to mention its easy and economical.

Ingredients:

1 8-ounce package sweet Italian chicken sausage links (mine had roasted peppers in them)

2 tablespoons olive oil

1 cup sliced carrots 

1 cup chopped onion

3/4 cup sliced mushrooms

3 garlic cloves, finely chopped

1/4 cup white wine

4 ounces canned, petite diced tomatoes (with juice)

2 14-oz cans low sodium chicken broth

9 ounces refrigerated cheese tortellini (I used half an 18-ounce bag)

3/4 cup fresh, chopped red tomatoes

8 ounces spinach leaves

1 tablespoon unsalted butter

Freshly ground black pepper and red pepper flakes to taste

Garnish: Parmesan cheese

Instructions:

1. Heat Dutch oven with 1/2 tsp of oil to coat and saute chicken sausage until browned and just cooked through. Remove from pan, let cool slightly, slice into small slices (about 1/2 inch thick) and set aside.
2. Heat remaining oil in pan, add carrots and saute for about 4 minutes.  Add onions and mushrooms, and saute about 8 minutes more, or until the carrots are tender.  Add garlic and saute for 30 seconds, stir in wine, broth, and canned tomatoes and bring to a boil. Cook for about 2 minutes, then add tortellini. Cook for another 5 minutes and then stir in spinach and tomato. Cook until the spinach wilts, 2 minutes.
3. Return sauteed sausage pieces to the soup, cook for an additional 5 minutes, add the butter, black pepper, and red pepper flakes to taste and serve when butter is melted. Garnish with Parmesan if desired.

Sweet-and-Salty Tomato Chicken

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• This is the best chicken recipe I've ever made!  What I love the most about it is it's so unique; I've never tasted anything like it before.  It tastes like something prepared at a five-star restaurant.  The tomato sauce has the perfect amount of sweet and salty, and the red wine makes it oh-so savory.  It's light, but tastes rich and comforting all at the same time.  And the result is so incredibly tender.  It broke apart very easily; I didn't even need a knife!  Oh -- and the sauce is the best part.  The sauce is awesome dipped with bread, or poured over rice.  Mmmm...so yummy!  Add the amount of cayenne and red pepper flakes based on how spicy you like it.  I served this with a side of green beans and some crusty, french bread, and it was a phenomenal meal.
• Yield: about 4 servings
• Ingredients:
• 4 boneless chicken breasts 
• 1/4 cup flour
• 1/2 tsp salt
• 3 T butter
• 2 T Worcestershire sauce
• 1 tsp salt
• 2 tsp chili powder
• 1 tsp dry mustard
• 14.5 oz can plain, diced canned tomatoes, with liquid
• 1/4 cup red wine
• 1/4 cup chicken broth
• 1 1/2 T brown sugar
• 2 T white vineger
• 1/2 tsp celery seed
• 1 garlic clove, minced
• 1/4 tsp hot pepper flakes
• cayenne pepper to taste
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Directions

1. In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels.
2. In the same skillet, combine the tomatoes, wine, chicken broth, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper flakes. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 25 to 35 minutes, or until chicken is tender, no longer pink and juices run clear.

Garlicky Shrimp Scampi

 

Mmmm...buttery, garlicy shrimp...who doesn't love that? This quick, simple meal is so savory and flavorful.  If you're a garlic lover, like my family, then you're sure to love this recipe.  I guarantee it will be a staple in your home once you try it...it certainly is in mine.   I decided that I will now never order shrimp scampi in a restaurant - this recipe is sure to top it! It can be served as it is (without pasta) as an appetizer, but I served this over pasta with a side salad and garlic bread for dinner.  Yum yum yum!  Such a perfect meal.

Yield: about 4 servings

Ingredients:

• 6 tablespoons unsalted butter, softened
• 1/4 cup olive oil
• 6 medium-large garlic cloves, minced 
• 1 tablespoon minced shallots
• 2 tablespoons minced fresh chives
• salt and freshly ground black pepper to taste  (I recommend adding lots of each, mainly salt)
• 1/2 teaspoon paprika
• 2 pounds large shrimp - peeled and deveined

Directions:

1. Preheat oven burner for medium high heat.
2. Place 2 tablespoons of the butter and 1 tablespoon of the olive oil in the preheated skillet.  Cook until shrimp are pink and fully cooked through, about 6-7 minutes.  
3. Once cooked, set skillet aside and add the remaining 4 tablespoons butter, 3 tablespoons olive oil, garlic, shallots, chives, salt, pepper, and paprika. 
4. Set the burner for low heat, wait a minute or two for the burner to reach the low setting, and return skillet to burner.  Stir mixture until everything is well combined and butter is completely melted.
5. Let sit with the lid covered for at least 15 minutes before serving.  Serve over pasta if desired.

Grilled Bell Peppers With Cheese

Yield: about 4 servings

Peppers and cheese?  Umm.....yum!  This is such an easy, quick recipe that's nearly impossible to mess up.  They are tangy with the cheese, and the tart lemon pepper with the charred grilled pepper is to die for. Don't let the simplicity of this recipe scare you.  And do not skimp out on the lemon pepper!  My dad says he hates lemon pepper, but he absolutely LOVED this dish!  The flavors pair so incredibly well together.  I served this as a side to turkey brautworst and chicken sausage.  Mmm...such a good pairing!

Ingredients:

• 2 green bell peppers
• 1 clove garlic, minced
• 2 tablespoons olive oil
• 1/2 cup crumbled goat cheese, feta cheese, and/or blue cheese
• 1 tablespoon lemon pepper seasoning

Directions:

1. Core and seed the bell peppers. Cut each into six wedges, and place into a resealable plastic bag. Add the garlic and drizzle with olive oil. Toss, seal, and set aside to marinate at least 20 minutes.
2. Preheat an outdoor grill for medium heat, and lightly oil the grate. Stir the cheese and lemon pepper seasoning together in a small bowl; set aside.
3. Cook the peppers, skin-side-up on the preheated grill until lightly charred, about 3 minutes. Flip the peppers over, and carefully spoon the cheese onto each pepper. Close the lid of the barbecue, and continue cooking until the bottoms are lightly charred and the cheese is warm, 2 to 3 minutes.

New Orleans Barbecue Shrimp

I'm usually not a fan of spicy things, but boy was this tasty!   I really recommend making it spicy.  Add lots of salt and cayenne in the end.  I don't know why, but this dish is so, so, so yummy and especially flavorful when spicy.  It's adapted from America's Test Kitchen, who have never failed to impress me with their recipes. Here's the description on the recipe:

We started by determining the best cooking method for our version of New Orleans Barbecue Shrimp; in this case, searing the shrimp first, then sautéing the aromatics before returning the shrimp to the skillet to gently finish cooking in the rich sauce proved best. Sautéing the aromatics with some tomato paste enriched the sauce—the paste also reinforced the “barbecue" color.

To thicken the sauce, we turned to a classic New Orleans technique for thickening: starting the sauce with a roux. A bit of flour added to the sautéing aromatics created a sauce that was thick enough to coat the shrimp. Instead of a time-consuming seafood stock, we used bottled clam juice as the base for our sauce. To round out the liquid, tasters preferred mellow beer to acidic wine.

Seems like they know what they're talking about...am I right?  They also said: although authentic barbecue shrimp is always made with shell-on shrimp, peeled and deveined shrimp may be used. Light- or medium-bodied beers work best here. Serve with Tabasco sauce and French bread, if desired.

Definitely serve this wish French bread!!  It does a wonderful job of soaking up all of the yummy sauce.  I wish I had made more of this to have as leftovers...but there were none left!

Ingredients:

• 2pounds extra-large shrimp, peeled (21-25 per pound)
• 1/2teaspoon salt
• 1/2teaspoon cayenne pepper
• 2tablespoons vegetable oil
• 6tablespoons unsalted butter, cut into 6 pieces
• 2teaspoons all-purpose flour
• 1teaspoon tomato paste
• 1teaspoon minced fresh rosemary
• 1teaspoon minced fresh thyme
• 1/2teaspoon dried oregano
• 3garlic cloves, minced
• 3/4cup bottled clam juice
• 1/2cup beer
• 1tablespoon Worcestershire sauce
•                       Additional salt, cayenne pepper
•                       Hot sauce (optional)

Instructions: 

• 1. Sear shrimp: Pat shrimp dry with paper towels and sprinkle with salt and cayenne. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook half of shrimp, without moving, until spotty brown on one side, about 1 minute; transfer to large plate. Repeat with remaining oil and shrimp.
• 2. Make Sauce: Melt 1 tablespoon butter in empty skillet over medium heat. Add flour, tomato paste, rosemary, thyme, oregano, and garlic and cook until fragrant, about 30 seconds. Stir in clam juice, beer, and Worcestershire, scraping up any browned bits, and bring to boil. Return shrimp and any accumulated juices to skillet. Reduce heat to medium-low and simmer, covered, until shrimp are cooked through, about 2 minutes. Off heat, stir in remaining butter until incorporated. Add more salt and cayenne to taste.  Serve and garnish with hot sauce if desired.

Chicken Piccata

I think this was the first time I actually liked chicken piccata.  I've tasted it in restaurants before, but I always thought it had too much wine, lemon, or caper flavor.  This chicken piccata is just right.  It has juicy, tender chicken swimming in a light, lemon-wine-butter sauce.  This is the perfect dish for the summer, and looks very impressive...not to mention incredibly easy to prepare!  I recommend serving it over rice or pasta, but it's so good any way you wanna have it.  It's also super yummy to dip some garlic bread or roasted potatoes in the tasty lemon sauce.  I would tell you how it tastes the next day after sitting in the sauce over night, but there weren't any leftovers (and I doubled the recipe).

Yield: about three servings

Ingredients:

• 3 large skinless, boneless chicken breast halves, pounded thin
• salt and pepper to taste
• 1/2 cup all-purpose flour
• 1 tablespoons olive oil
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1 cup low sodium chicken broth
• 1/4 cup white wine
• 1/2 lemon, thinly sliced
• 1/4 cup fresh lemon juice
• 2 tablespoons capers
• 3 tablespoons butter
• 2 tablespoons minced Italian (flat-leaf) parsley

Directions:

1. Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.
2. Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the olive oil and butter in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
3. Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth and white wine. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes.  Remove lemon slices and discard. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.
4. Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.

Sweet and Spicy Honey Grilled Shrimp Skewers

My mom wanted to have a healthy, low fat meal a few days ago, and she said she was gonna grill up some barbecue shrimp.  This "cooking" she speaks of means she uses bottled barbecue sauce to baste shrimp.  And since I've turned into a little chef over the years, and really do not prefer bottled/store bought items, I insisted that I make a light sauce instead.  She agreed, of course.  I looked up a few of the top grilled shrimp recipes throughout the web, and came up with this delicious marinade.  I absolutely LOVE the flavors that combine in this dish!  The slightly spicy kick from the red pepper mixed with the sweet honey and fruity flavors, and mixed with the tart flavors from the vinegar, lemon juice, and shrimp were totally out of this world.  I never would have thought of using "fruity" flavors like applesauce and strawberry jam, but the result was so refreshing...the {perfect summer meal}.  I recommend serving this over rice, noodles, or salad.  I had this over a salad with chopped strawberries and goat cheese.  Best salad I've ever had.  My mom told me she'll definitely make this recipe instead of her "bottled" barbecue shrimp for now on.

Ingredients:

• 6 tablespoons honey
• 6 tablespoons olive oil
• 2 tablespoons chopped fresh basil (or two teaspoons dried)
• 2 tablespoons strawberry jam
• 1/2 teaspoon crushed red pepper flakes
• 2 cloves garlic, minced
• 1/4 cup red wine vinegar or apple cider vinegar
• 2 tablespoons lemon juice
• 4 teaspoons brown sugar
• 3 tablespoons applesauce
• 2 pounds jumbo shrimp, peeled and deveined

Directions:

1. Whisk together the honey, olive oil, basil, strawberry jam, red pepper flakes, garlic, red wine vinegar, lemon juice and brown sugar in a small bowl. Place and shrimp into a large resealable plastic bag or a large container with a tight lid. Pour the marinade over the shrimp, seal the bag or container, and shake to coat (if lid of container isn't very sealed, you can just stir the shrimp/marinade mixture well); refrigerate for 1.5 to 2 hours.
2. Preheat an outdoor grill for medium-high heat.
3. Thread the shrimp alternately on 8 metal or soaked wooden skewers.  Reserve sauce.
4. Cook the skewers on the preheated grill until the shrimp are opaque, about 5 minutes per side, basting every 2 and a half minutes with the reserved sauce.  Serve hot.

Creamiest Mashed Potatoes

I'm gonna be honest...I'm not a mashed potato fan.  They just taste so plain and boring! Even on Thanksgiving, mashed potatoes have never been on my plate.  They are absolutely tasteless to me.  That is....until I created this recipe.  Garlic mashed potatoes, as opposed to plain mashed potatoes, I like a little bit more since there's more flavor, so I decided to perk up your normal mashed potato recipe into the ultimate garlic mashed potato recipe.  Now these potatoes have the perfect amount of garlicy flavor, and are incredibly creamy.  Sour cream, cream cheese, and butter make these {melt in your mouth}.  Another thing that's unique about this recipe is that the potatoes are made in the slow cooker for a few hours.  This allows all the flavors to blend together, and the result is phenomenal.  It also allows the potatoes to stay warm throughout your whole meal, even when you go back for seconds...and thirds(;  One thing I think is essential to mashed potatoes is SALT.  Add lots and lots of salt! It brings out all the flavors and makes them taste ten times better. I recommend using garlic salt if you're a garlic fan for the best flavor.  Make sure to blend the butter in at the very end; this makes the potatoes richer when served because the "buttery" flavor is a little more pronounced.  Adding the same salty, garlicy water to the potatoes that they were boiled in also adds a flavor boost.  I made these as a side dish to steak and salad, and the potatoes tasted heavenly mixed with the steak.  My parents and I all agree that these are the best mashed potatoes we've ever had.  My mom nearly fell to her knees on her first bite.  These will definitely be on my Thanksgiving plate this year!

Yield: about 10 servings

Ingredients:

• 5 pounds red potatoes, cut into chunks
• 2 tablespoons minced garlic
• 3 cubes chicken bouillon
• 1 (8 ounce) container sour cream
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• garlic salt, salt and pepper to taste

Directions:

1. In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15-18 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.
2. Transfer the potato mixture to a slow cooker, cover, and cook on low for 2 to 3 hours, stirring every hour to prevent sides from sticking. Just before serving, stir in butter and season with garlic salt, salt and pepper to taste.

Lemony Asparagus Pasta with Shrimp

This is my new favorite pasta recipe ever.  Like...of all time. I am so NOT exaggerating. I really need to enter this in a contest or something, because it would win first prize for sure. The pictures don't look as nice because I totally forgot about them since I ate my bowl so fast, so I had to take them at the very last minute.  Spaghetti, asparagus, and shrimp are bathed in a rich sauce with a slight bite of mustard, garlic, lemon, and Parmesan.  The shrimp is super flavorful as well, and very juicy.  My parents and I both agree the shrimp itself is the best we've ever had.  Cooking the large amount of garlic in the oil left over from the shrimp, salt, and pepper gives the sauce an amazingly flavorful base.   I'm still in shock of how perfectly this turned out....I honestly threw it together myself expecting an average pasta dish.  The result is summery and refreshingly light, but rich and comforting at the same time.  I've never had anything like it before, and  -> I wouldn't change a thing about it.<-   My parents are still raving about it as we speak....they're saying I need to give it to Carrabba's to put on their menu.  And my mom is making me make it for her every night before a race for her pasta meal (carb loading). My family and I will definitely be looking forward to those nights!

Yield: about 4 servings

Ingredients:
1 tablespoon olive oil

1 pound extra large, raw shrimp

salt and pepper

8 ounces whole-wheat spaghetti pasta

1 bunch asparagus, trimmed and cut into 3/4-inch pieces

1/2 cup heavy cream 1 cup low fat milk (I used 2%)

4 teaspoons Dijon mustard

4 teaspoons all-purpose flour

1/4 teaspoon salt

1/2 teaspoon ground black pepper

1 teaspoon  extra-virgin olive oil

3.5 tablespoons minced fresh garlic

1/2 teaspoon dried tarragon

1/2 teaspoon freshly grated lemon zest

2 teaspoons lemon juice

1 cup freshly grated Parmesan cheese, divided

Instructions:
In a large skillet over medium-high heat, heat the tablespoon olive oil.  Add the shrimp and cook until pink and just cooked through, about 4 to 5 minutes (I recommend cutting the biggest one in half to make sure it's done).  While shrimp is cooking, add a very generous amount of salt and pepper.  When shrimp is fully cooked, transfer to a bowl and cover with aluminum foil to keep warm.  Do not clean off the skillet you cooked the shrimp in; set it aside for later use with the sauce.

Bring a large saucepan of water to a boil. Cook pasta for 6 minutes. Add asparagus and continue cooking, stirring occasionally, until the pasta and asparagus are just tender, about 3 minutes more. Drain and return to the pot.

Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl. Add the one teaspoon olive oil to the skillet you cooked the shrimp in over medium-high heat. Add garlic and cook, stirring constantly, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 3 to 5 minutes. Stir in tarragon, lemon zest and juice.

Stir the sauce into the cooked pasta and place over medium heat. Cook, stirring constantly, until the sauce is thick, creamy and coats the pasta, about one to two minutes. Reduce heat to low and stir in the cooked shrimp.  Stir 1/2 cup Parmesan into the pasta until combined. Serve the pasta topped with the remaining 1/2 cup Parmesan.