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Shrimp and Leek Spaghetti

Shrimp and Leek Spaghetti Recipe

Make a delicious and protein-rich lunch with whole wheat spaghetti, shrimps, and leeks. Mix them all together for a delicious and healthy meal.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Brunch, Dinner, Lunch
Cuisine American
Servings 4
Calories 484 kcal

Equipment

  • Stockpot
  • Skillet
  • 4 Serving Plates
  • Spoon
  • Ladle
  • Colander
  • Paper Towels

Ingredients
  

  • 8 ounces Whole-Grain Spaghetti
  • 1 pound Medium Shrimp
  • 2 cups Leek
  • 2 cups Baby Sweet Peas (frozen)
  • ½ teaspoon Black Pepper
  • ¾ teaspoon Salt
  • 1 ½ tablespoon Olive Oil
  • 1 tablespoon Garlic
  • 2 cups Heavy Cream
  • 2 teaspoons Lemon Zest
  • 2 tablespoons Fresh Lemon Juice
  • 2 tablespoons Fresh Dill

Instructions
 

  • First, cook the pasta according to the package directions, with a pinch of salt, and drain. Don't forget to cover the pasta to keep it warm.
  • Make sure to dry the shrimp with paper towels; season them with pepper and a ¼ teaspoon of salt.
  • Heat half of the olive oil in a skillet and add the shrimp. Cook and stir them for about 3 to 4 minutes. Put into the plate, and cover to keep warm.
  • In the same skillet, add leek, garlic, and ½ teaspoon of salt. Cook while stirring often. Add peas, cream, lemon zest, lemon juice to it and reserve ½ cup cooking liquid until leek is slightly tender.
  • Simmer until sauce thickens on medium heat with the heat reduced.
  • Add the shrimp to the skillet and then divide the pasta into 4 servings. Ladle the shrimp sauce evenly on all 4 plates and you're ready!

Nutrition

Calories: 484kcal | Carbohydrates: 11g | Protein: 28g | Fat: 48g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 134mg | Sodium: 478mg | Potassium: 215mg | Fiber: 1g | Sugar: 5g
Keyword shrimp and leek spaghetti
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