Shrimp and Creamy Tarragon Linguine

12 oz Alfredo sauce
6 oz linguine

1 fresh tarragon sprig

1 shallot

1 lemon

4 oz cremini mushrooms

8 oz raw shrimp, peeled and deveined

Bring a large pot of salted water to a boil.

Once boiling, add pasta and cook until al dente, about 8 - 10 minutes.

Reserve 1/4 cup pasta cooking water.  Drain pasta and set aside.

Cut mushrooms into 1/4" slices.

Stem and mince the tarragon.

Zest and halve the lemon.  Cut one half into wedges and juice the other half.

Peel and mince the shallot.

Pat shrimp dry, and season all over with 1/4 tsp salt.

Place a large non-stick pan over medium heat and add 2 tsp olive oil.

Add the shallot, shrimp, mushrooms, 1/4 tsp salt, and a pinch of pepper to hot pan.  Stir occasionally until mushrooms start to brown and shrimp become opaque (2 - 3 minutes).

Add the Alfredo sauce, 1 tsp lemon zest, 1 tsp lemon juice, and tarragon to hot pan.  Bring to a simmer, stirring occasionally for 2 - 3 minutes. 

Add pasta and stir until coated and heated through, 1 - 2 minutes.  If too thick, add pasta cooking water, 1 Tbsp at a time until desired consistency is reached.  

Plate the pasta and squeeze a lemon wedge over the dish.