Shrimp Primavera Pasta With Asparagus, Peas, and Leeks

Categories: Main Dish, Rachael Ray, Shrimp

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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