Shrimp Primavera Pasta With Asparagus, Peas, And Leeks

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 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

Recipe

• 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.