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Shrimp Primavera Pasta With Asparagus, Peas, and Leeks

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“Rachael Ray”
READY IN:
45mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

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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