We had a couple of really nice days in Chicago this week, the kind that remind you that the long Winter is over and Summer is on its way.
After the Fruitaholic and I basked in the warmth all day long, we were hungry and looking for something nice and light… Something that didn’t require turning on the oven.
We had just received the first shipment from our CSA (yay!), which included one of the biggest leeks I’ve ever seen and some fresh arugula (with the roots and a bit of soil still attached!) amongst other amazing produce. I’ve eaten my fair share of leeks before but have only cooked with them once, maybe twice. So I turned to my trusty friend, the internet, for some inspiration. Lo and behold, the perfect recipe was waiting for me in my inbox.
This meal was a snap to throw together. It was ready in about 20 minutes. I really liked the flavor, but I think if I had added some fresh sliced garlic while sauteeing the leeks, it would have taken it over the top. I enjoyed this meal with a glass (okay, two) of Chardonnay, and suggest you do the same! It’s definitely a keeper.
Zesty Shrimp Pasta with Leeks and Arugula – slightly adapted from Real Simple
- 12 oz. Gemelli Pasta (or your favorite short pasta)
- 2 Tbsp. Unsalted Butter
- 2 Leeks, white and light green parts only, thoroughly washed and cut into half moons
- 1 Lb. Raw Shrimp, peeled and deveined
- Zest of 1 Lemon, plus a squeeze of the juice
- 3/4 Cup Heavy Cream
- 1/4 Cup Parmesan Cheese
- 10 oz. Arugula, chopped (spinach is a good substitute if you don’t like or can’t find arugula)
- Salt and Pepper, to taste
Cook the pasta according to package directions in a pot of salted water. Drain and return to the pot.
While the pasta is cooking, heat the butter over medium. Add the leeks, along with salt and pepper, and cook until the leeks are soft, about 5 minutes. Add the shrimp, and grate the lemon zest on top. Cook, stirring frequently, until the shrimp is pink and opaque throughout, about 4 to 5 minutes.
In the pot with the pasta, add the cream and parmesan cheese. Cook over medium heat until slightly thickened, about 2 minutes. Add the shrimp and arugula and mix to combine.
