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1.In A Large Skillet, Saute The Mushrooms, Red Pepper, Green Onion And Garlic In Butter Until The Vegetables Are Crisp-Tender. Stir In The Flour, Salt, Tarragon And Pepper Until Blended. Gradually Add Cream. Bring To A Boil; Cook And Stir For 1 Minute Or Until Thickened. Add The Shrimp; Simmer, Uncovered, For 5 Minutes Or Until Shrimp Turn Pink. Stir In Wine Or Broth; Heat Through. 2.In A Large Saucepan, Bring Water, Lemon Juice And Salt To A Boil. Add Linguine. Cook For 10-13 Minutes Or Until Tender; Drain. Sprinkle With Lemon Peel And Parsley. Toss With The Shrimp Mixture.
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