Shrimp and leek pasta is easy and elegant and on the table in 30 minutes with either fresh or frozen shrimp, a light broth, wide pasta ribbons such as tagliatelle or fettuccine, and Pecorino Romano cheese. A favorite of David and The One.
This shrimp and leek pasta winner is from Lidia Bastianich, host of PBS’s Lidia’s Italian Table and author of the companion cookbook of the same name. If you’re tired of pasta with heavy sauces, take a look. Lidia uses a light chicken stock to complement sautéed leeks and shrimp.–David Leite
What You Need To Know About Leeks
Ah, leeks. Lovely, lovely leeks. Despite all the grit and dirt, they manage to hide within their pale layers, they’re the allium with the least amount of zing that’s easily coaxed to sweetness. If you’ve not yet cooked with them, we urge you to change that.
Shrimp and Leek Pasta
- Quick Glance
- 30 M
- 30 M
- Serves 4 to 6
IngredientsEmail Grocery List
Recipe Testers Reviews
This shrimp and leek pasta is simple and delicious. A very quick and easy recipe for a weeknight meal.
I don’t have small children around, but my daughter would have loved this dish as a child. The light sauce also makes it a great choice for spring and summer.
One pound of pasta seemed to be too much as we really liked the sauce. I would definitely halve the pasta or double the sauce. At least double the leeks. And, unless you like huge portions of pasta, the recipe as written could be at least 6 servings along with salad, bread, etc.