Shrimp and Leek Spaghetti
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
servings;¾ cup of pasta and 1 1/4 cups/or a fourth of shrimp mixture
|
Ingredients
- 6 ounces uncooked whole-grain spaghetti
- 1 pound peeled deveined raw medium shrimp
- 1/2 teaspoon black pepper
- 3/4 teaspoon kosher salt divided
- 8 teaspoons Olive Oil divided
- 2 cups chopped leek from 1 large leek
- 1 tablespoon chopped garlic from 3 garlic cloves
- 2 cups frozen baby sweet peas thawed, about 9 ounces
- 1/4 cup unsweetened almond milk
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh dill
Ingredients
|
Instructions
- Cook pasta according to package directions, omitting salt and oil. Drain, reserving 1/2 cup of liquid. Cover pasta to keep warm.
- While pasta cooks, pat shrimp dry with paper towels; season with pepper and 1/4 teaspoon salt. Heat half of the olive oil in a large nonstick skillet over high. Add shrimp; cook, flip, once pink, 3 to 4 minutes, until completely pink. Transfer to a plate; cover to keep warm. (Do not wipe skillet clean.)
- Reduce heat to medium-high. Add leek, garlic, remaining oil, and remaining 1/2 teaspoon salt. Cook, stirring often, until leek is slightly tender, 2 to 3 minutes. Add peas, milk, lemon zest, lemon juice, and reserved 1/2 cup liquid. Reduce heat to medium; simmer until sauce thickens slightly, 2 to 3 minutes. Add shrimp to skillet; toss to coat.
- Divide pasta among 4 bowls; top evenly with shrimp and sauce. Sprinkle with dill, and serve immediately.
Recipe Notes
400 Calorie Meal
One serving of entrée.
500 Calorie Meal
One serving of entrée, with Japanese Cucumber Salad or any 100 calorie salad or veggie.
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Tags: pasta done right
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