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Shrimp and Leek Spaghetti

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Shrimp and Leek Spaghetti
Use prepeeled shrimp and frozen peas, and it's a Lickity Split meal. Don't forget leeks and garlic are good the gut.
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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
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
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Cook pasta according to package directions, omitting salt and oil. Drain, reserving 1/2 cup of liquid. Cover pasta to keep warm.
  2. 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.)
  3. 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.
  4. 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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