Prep Time: 10 minutes
Cooking Time: 20 minutes
2 cups leek, chopped
8 oz. spaghetti uncooked whole-grain
1/4 cup heavy cream
1 lb. raw medium shrimp peeled deveined
2 teaspoons lemon zest
1 tablespoon garlic, chopped
1/2 teaspoon black pepper
2 cups baby sweet peas, frozen, thawed
1 1/2 tablespoons olive oil divided
3/4 teaspoon kosher salt divided
2 tablespoons fresh lemon juice
2 tablespoons fresh dill chopped
Cook the pasta, drain and reserve ½ cup of the cooking liquid. Cover the cooked pasta and keep warm. In the meantime, pat dries the shrimp with the paper towels, season with pepper, and ¼ teaspoon of salt.
Heat ½ of olive oil in a nonstick skillet over high heat, then add shrimp. Cook for about 3-4 minutes as you stir often until the shrimp is cooked through.
Transfer the cooked shrimp into a plate and cover it to keep warm. Reduce the heat to medium-high and add leek to the same skillet along with garlic, remaining ½ teaspoon of salt, and the remaining oil.
Cook for about 2-3 minutes as you stir often until the leek has become slightly tender. Add the peas to the skillet along with cream, lemon juice, lemon zest and the reserved ½ cup of the cooking liquid.
Reduce the heat to medium and simmer for 2-3 minutes until the sauce has slightly thickened. Add in the shrimp and toss well until coated.
When through, divide the cooked pasta among the serving bowls and top with the shrimp and sauce evenly.
Sprinkle with the chopped fresh dill.
Serve immediately and enjoy!
Fat: 13 g
Carbs: 59 g
Protein: 28 g