Springtime is finally here. Not a day too soon. We’re now joining the rest of the country in sundresses, flip flops, sunburns, garden planning and green vegetables for dinner. Hallelujah. Amen.
Weirdly, I’m not a huge pasta person. I like it (a lot). But eating a bowl makes me want to take a nap. Actually, it makes me NEED to take a nap. (I had to lay on the couch for twenty-minutes after this dinner. At 6 o’clock. I couldn’t even stand up to clear the table. It’s weird.). I also know NOT A THING about shrimp or seafood. Quite frankly it all intimidates me. But…I asked the nice person in the seafood department at the store for some help on this one, and this little primavera just threw itself together in no time.
Asparagus Leek Pasta Primavera
- 2 leeks, sliced, layers separated, and washed
- 2 T olive oil
- 2 garlic cloves, thinly sliced
- 4 baby Portobello mushrooms, sliced
- 1 C vegetable stock
- 1 lemon
- 1/2 pound medium shrimp, peeled and deveined
- 1 bunch asparagus, trimmed, and cut into 1 inch pices
- 1 C frozen peas
- 2 T butter
- 1/2 C parmesan cheese
- 1/2 pound spaghetti
- salt and pepper
Bring a pot of salted water to boil for the pasta.
Heat the olive oil in a big skillet over medium heat and add the garlic. Cook for one minute. Add the leeks and mushrooms and cook another few minutes until they are tender. Add the vegetable stock and bring to a boil. Then add the shrimp and the zest of the lemon. Cook just until the shrimp are beginning to turn pink, then add the asparagus and peas and cook until the shrimp are cooked through (about 2 more minutes).
Add the butter to the pan and half of the cheese. Stir to combine.Season to taste with salt and pepper. Toss it all with the cooked/drained spaghetti, squeeze lemon juice over each serving, and add more cheese for garnish (if you want).