Shrimp Primavera Pasta With Asparagus, Peas, and Leeks

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READY IN: 45mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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