Shrimp and Leek Pasta
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
741 kcal
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Course
Main Course
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Cuisine
American
Shrimp and Leek Pasta
Description
Shrimp and Leek Pasta pairs medium shrimp cooked briefly with soft rings of leeks sautéed in olive oil and optional butter to create a harmonious seafood and vegetable combination. The cooking method involves boiling tagliatelle pasta in salted water and then finishing the shrimp separately before combining all ingredients with chicken stock and Pecorino Romano cheese for a creamy, savory finish. The leeks add a gentle sweetness and tender texture while the cheese contributes salty depth.
This dish can be served as a main course alongside a light salad or steamed vegetables. The rich, cheesy sauce and tender shrimp make it suitable for a comforting meal without heaviness. Freshly ground black pepper adds a mild spiciness that brightens the overall flavor.
Careful rinsing of leeks removes grit for a clean texture. Cooking shrimp only until almost done before combining prevents overcooking and yields a tender bite. The butter is optional but adds richness if included. Adjust seasoning with salt and pepper according to taste.
Ingredients
- 2 tablespoons kosher salt
- 1 pound tagliatelle
- 2 large leek
- 4 tablespoons olive oil
- 1 pound Shrimp shelled and deveined, medium
- 1 teaspoon shallot minced
- 2 (1/2-ounce) tablespoons butter optional, unsalted
- 1 cup chicken stock or canned chicken broth, homemade
- 1/3 cup Pecorino Romano cheese plus more for table, grated
- salt to taste, freshly ground
- black pepper to taste, freshly ground
Instructions
- Bring 6 quarts water to a boil and add the 2 tablespoons salt.
- Add the tagliatelle to the boiling water, stirring with a wooden spoon. If the pasta is fresh, it will be done as soon as the water returns to a boil. Otherwise, boil for 2 minutes, turn off the heat, and let the tagliatelle sit for the remaining time specified on the package.
- Meanwhile, trim the root ends from the leeks and discard the tough green portions (roughly the top 1/3). Slice the remaining pale green and white portions of the leeks into 1/2-inch-thick rounds and rinse in several changes of cold water to remove any grit. Rinse and drain well.
- In a sauté pan over medium-high heat, heat 2 tablespoons olive oil. Toss in the shrimp and quickly cook, stirring only occasionally, for 2 minutes. The shrimp will be almost but not quite cooked through. Transfer the shrimp to a plate.
- In the sauté pan, heat the remaining oil over medium-high heat. Add the leeks and cook, stirring frequently, until softened, about 5 minutes. You may need to reduce the heat to medium if the leeks are turning brown.
- Add the shallot and cook, stirring, for 1 minute. Add the butter and stock and simmer gently for 3 minutes. Add the shrimp and simmer for an additional minute. Season with salt and pepper to taste.
- Drain the pasta well and return it to the pot or transfer it to a serving dish. Add the shrimp and leek sauce and gently toss to coat the pasta. Sprinkle with the pecorino Romano cheese, toss well, and serve with plenty of additional pecorino passed on the side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 741 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 741kcal | 37% |
| Carbohydrates | 90g | 30% |
| Protein | 44g | 88% |
| Fat | 23g | 35% |
| Saturated Fat | 5g | 25% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 289mg | 96% |
| Sodium | 3852mg | 161% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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