Shrimp Primavera Pasta With Asparagus, Peas, and Leeks

Rachael Ray

• Ready In: 45 mins
• Serves: 2

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

Directions

1. Place a large covered pot of water on the stove; bring to a boil; salt water and cook spaghetti to al dente.
2. While the pasta is cooking, trim the tough green tops and the roots from the leek; halve the leek lengthwise and dice it thin.
3. Place leeks in a colander and rinse them vigorously to release any grit; drain leeks well.
4. Heat olive oil in a large, deep skillet over med-high heat; add in the garlic; cook for 1 minute.
5. Add in the leeks and shiitakes; cook 3-4 minutes until tender.
6. Add in the stock; increase heat a little and bring it up to a bubble.
7. 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.
8. Melt the butter into the sauce; add the drained pasta to the pan; toss to combine the shrimp and vegetables with the pasta.
9. Season with a little pepper and more salt if needed; garnish with cheese and parsley.