SHRIMP AND LEEK PASTA
Shrimp and leek pasta is easy and elegant and on the table in 30 minutes. And it comes together with just fresh or frozen shrimp, broth, pasta ribbons such as tagliatelle or fettuccine, and Pecorino Romano cheese. A favorite of David and The One.
Provided by Lidia Bastianich
Categories Mains
Time 30m
Number Of Ingredients 10
Steps:
- 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 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 Facts : ServingSize 1 portion, Calories 741 kcal, Carbohydrate 90 g, Protein 44 g, Fat 23 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 289 mg, Sodium 3842 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 16 g
SHRIMP, LEEK AND SPINACH PASTA
Make and share this Shrimp, Leek and Spinach Pasta recipe from Food.com.
Provided by Kasha
Categories Weeknight
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the pasta according to the package directions; drain and return it to the pot.
- Meanwhile, heat the butter in a large skillet over medium heat. Add the leeks, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until the leeks have softened, 3 to 5 minutes. Add the shrimp and lemon zest and cook, tossing frequently, until the shrimp is opaque throughout, 4 to 5 minutes more.
- Add the cream and ½ teaspoon salt to the pasta in the pot and cook over medium heat, stirring, until slightly thickened, 1 to 2 minutes. Add the shrimp mixture and the spinach and toss to combine.
QUICK, SPICY LEEK AND SHRIMP STIR-FRY
Searing leeks brings out their crunchy freshness. If you have a large wok, you can use it here; otherwise, a large pan works well. Just be sure to have everything ready to add when needed and let the pan get super hot again between additions. If you have some fresh ginger on hand, toss in a little, minced, when you add the shrimp.
Provided by Food Network Kitchen
Time 15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Trim the ends and dark green tops from the leeks and discard. Cut the leeks in half lengthwise, then crosswise into 1-inch pieces. Immerse them in a bowl of cold water, swish to remove any grit and lift them out into a colander. Clean the bowl, change the water and repeat until the water remains clear. You should have 6 cups leeks. Once they are all in the colander, toss them a bit with your fingers to separate the leaves.
- Heat a large skillet over high heat until hot. Add 1 tablespoon of the oil and swirl to coat the bottom of the pan. Add half the leeks and a generous pinch each salt and pepper. Spread the leeks into a single layer and cook, without stirring, until slightly charred, about 1 minute. Stir in a small pinch pepper flakes and continue cooking, without stirring, 1 minute. Toss and stir until the leeks just start to wilt, about 1 more minute. Transfer to a bowl. Repeat with 1 tablespoon of the oil, the remaining leeks, a generous pinch each salt and pepper and another small pinch pepper flakes, adding the leeks to the bowl when done.
- Heat the remaining tablespoon of oil in the skillet (let it get really hot). Add the shrimp, garlic and another pinch pepper flakes (or to taste). Season with salt and pepper, and cook, tossing, until the shrimp just starts to turn pink in spots, less than 1 minute. Add the leeks and toss to combine; the shrimp should now be pink. Serve immediately over rice if using.
PASTA WITH PANCETTA AND LEEKS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook the pasta according to package directions to al dente and set aside, reserving 1/2 cup of the pasta water.
- Saute the pancetta in a large skillet over medium heat until the fat is rendered and it starts to brown. Add the leeks and cook, about 8 minutes. When you add the leeks, you can also throw in a pat or 2 of butter if you want to. This'll give the dish some scrumptious flavor.
- After 8 to 10 minutes, pour in the wine, and then cook until reduced, an additional 1 to 2 minutes. Reduce the heat to low, and then pour in the cream. Add salt and pepper to taste. Stir in some Parmesan.
- Toss in the pasta, adding a little pasta water to thin as needed. Serve with Parmesan over the top - delicious!
LEEK AND POTATO SOUP WITH SHRIMP
Leeks are softened and slow-cooked with potatoes creating a savory flavor. The surprise addition of shrimp sweetens the creamy soup, making it a perfect starter course or a light dinner.
Provided by Diana71
Categories Trusted Brands: Recipes and Tips Swanson®
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Melt butter in a large pot over medium heat. Stir in chopped leeks and onions; cook slowly until softened, 5 to 7 minutes.
- Stir in Swanson® Chicken Broth; add potatoes. Season with curry powder; add salt and pepper to taste. Bring to a boil, then reduce temperature to low. Simmer 20 minutes.
- Stir in milk; add shrimp. Heat until soup just starts to simmer again.
Nutrition Facts : Calories 212.1 calories, Carbohydrate 21.4 g, Cholesterol 130.8 mg, Fat 7.4 g, Fiber 1.8 g, Protein 15.7 g, SaturatedFat 4.2 g, Sodium 672.4 mg, Sugar 4.1 g
SHRIMP AND LEEK LINGUINE IN WHITE WINE SAUCE
Categories Pasta Shellfish Quick & Easy Lemon Shrimp Leek Hot Pepper White Wine Spring Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place shrimp shells in medium saucepan. Add 1 3/4 cups water and a generous pinch of salt. Bring to boil over medium-high heat. Cover, reduce heat to medium-low and simmer until reduced to 1 cup liquid, about 15 minutes. Strain into measuring cup, pressing on shells to extract as much liquid as possible.
- Meanwhile, heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp and sauté until opaque, about 2 minutes. Using slotted spoon, transfer to medium bowl. Reduce heat to low. Add remaining 3 tablespoons oil to same skillet. Add garlic and sauté until soft, about 1 minute. Stir in leeks, peperoncini, oregano, and lemon peel. Cover and cook until leeks are soft, about 3 minutes. Uncover; add wine, lemon juice, and shrimp-shell liquid. Increase heat to high and boil until reduced by half, about 2 minutes. Remove from heat.
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Add pasta and shrimp to skillet with sauce and toss to coat. Add enough reserved cooking liquid to moisten if necessary. Season to taste with salt and pepper. Transfer to large bowl. Garnish with parsley.
SHRIMP PRIMAVERA PASTA WITH ASPARAGUS, PEAS, AND LEEKS
Make and share this Shrimp Primavera Pasta With Asparagus, Peas, and Leeks recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 45m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 1092.8, Fat 42.1, SaturatedFat 17.4, Cholesterol 221.3, Sodium 1549.1, Carbohydrate 123.4, Fiber 14, Sugar 15.4, Protein 58
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- Meanwhile, heat the butter in a large skillet over medium heat. Add the leeks, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until the leeks have softened, 3 to 5 minutes.
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