Shrimp Primavera Pasta With Asparagus, Peas, and Leeks |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Rachael Ray 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.
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