Shrimp Primavera Pasta With Asparagus, Peas, and Leeks

Name: Shrimp Primavera Pasta With Asparagus, Peas, and Leeks
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2 serving(s)
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

Submitted by ratherbeswimmin

"Rachael Ray"

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Ready In:: 45mins
Ingredients:: 15
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

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.