SHRIMP PRIMAVERA PASTA WITH ASPARAGUS, PEAS, AND LEEKS

Shrimp Primavera Pasta With Asparagus, Peas, and Leeks image

Make and share this Shrimp Primavera Pasta With Asparagus, Peas, and Leeks recipe from Food.com.

Provided by ratherbeswimmin

Categories Vegetable

Time 45m

Yield 2 serving(s)

Number Of Ingredients 15

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Ingredients

salt
1/2 lb spaghetti
1 leek
2 tablespoons extra virgin olive oil
2 garlic cloves, thinly sliced
1/2 lb shiitake mushroom, stemmed and sliced
1 cup chicken stock or 1 cup vegetable stock
2 teaspoons lemon zest
1/2 lb shrimp, peeled and deveined (medium or large shrimp)
3/4-1 lb asparagus, trimmed to 4 inches then cut into thirds
1 cup frozen peas
2 tablespoons butter, cut into small pieces
black pepper
1 cup grated romano cheese
chopped fresh flat leaf parsley

Steps:

Place a large covered pot of water on the stove; bring to a boil; salt water and cook spaghetti to al dente.
While the pasta is cooking, trim the tough green tops and the roots from the leek; halve the leek lengthwise and dice it thin.
Place leeks in a colander and rinse them vigorously to release any grit; drain leeks well.
Heat olive oil in a large, deep skillet over med-high heat; add in the garlic; cook for 1 minute.
Add in the leeks and shiitakes; cook 3-4 minutes until tender.
Add in the stock; increase heat a little and bring it up to a bubble.
Once the stock bubbles, add in the zest and shrimp; cook 2 minutes, then add the asparagus and peas to the pan; cook 2 minutes.
Melt the butter into the sauce; add the drained pasta to the pan; toss to combine the shrimp and vegetables with the pasta.
Season with a little pepper and more salt if needed; garnish with cheese and parsley.

Nutrition Facts : Calories 1092.8, Fat 42.1, SaturatedFat 17.4, Cholesterol 221.3, Sodium 1549.1, Carbohydrate 123.4, Fiber 14, Sugar 15.4, Protein 58