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5.0 from 63 votes

Shrimp and Leek Pasta

This shrimp and leek pasta ditches the heavy cream sauce in favor of a light broth-based sauce that elevates the shrimp and leeks.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 741 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 tablespoons kosher salt
  • 1 pound tagliatelle
  • 2 large leeks
  • 4 tablespoons olive oil
  • 1 pound medium shrimp shelled and deveined
  • 1 teaspoon minced shallot
  • 2 (1/2-ounce) tablespoons unsalted butter (optional)
  • 1 cup homemade chicken stock or canned chicken broth
  • 1/3 cup grated pecorino romano cheese plus more for table
  • Salt and freshly ground black pepper to taste

Instructions

    Cup of Yum
  1. Bring 6 quarts water to a boil and add the 2 tablespoons salt.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Serving 1portion Calories 741kcal (37%) Carbohydrates 90g (30%) Protein 44g (88%) Fat 23g (35%) Saturated Fat 5g (25%) Monounsaturated Fat 13g Trans Fat 0.1g Cholesterol 289mg (96%) Sodium 3852mg (161%) Fiber 5g (20%) Sugar 5g (10%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 741

% 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.