I’m joining Tuesday Night Supper Club at Fudge Ripple with a Shrimp & Leek Pasta dish – served two ways. The original recipe called for shrimp, leeks, and spinach – I’m not a fan of the wilted leaf – so I substituted asparagus…..
This was a quick, easy dinner – probably why Real Simple had it in their “weeknight dinner” category…..
Since we are just two, we always have leftovers – once the kiddos leave, you only cook every other night. I added some chopped tomatoes and avocado to the cold pasta – and we had pasta salad……
I actually liked this variation the best, I love avocado in salads, sandwiches, omlettes, almost anything…..
Shrimp & Leek Pasta
Shrimp & Leek Pasta
Author: Valerie@Snap-Peas
Recipe type: main dish - pasta
Ingredients
- 12 oz gemelli
- ¾ Cup heavy cream
- 2 Tablespoons butter (I used olive oil)
- 2 leeks - use white and light green portions, cut in half lengthwise and sliced
- 1 bunch asparagus spears - cut in half
- 1lb peeled deveined medium shrimp
- ¾ Cup heavy cream
- fresh nutmeg
Instructions
- Cook pasta according to package directions
- Return pasta to pot and set aside
- Heat butter (I used olive oil) in large skillet over medium heat.
- Saute leeks until soft, about 3-5 min
- Add asparagus spears - cook 1 min
- Add shrimp - cook 2 min
- Add heavy cream to pasta and heat until it begins to thicken, 1-2 min.
- Add the shrimp mixture and stir
- Season with salt and pepper
- garnish with a little grated fresh nutmeg over the top
- Fini
Notes
I know I used penne, but the Food Lion in Verona doesn't have much of a selection
I typically substitute evaporated nonfat milk for cream to reduce the calories - one has to make sacrifices for cheesecake
I also like to add vine ripe tomatoes and avocado.
Snappy Di says
Looks totally yummy, and with the heat this week salads are all we will be craving.
Di