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TL;DR (Quick-Answer Box)
- What it is: A light, elegant pasta dish featuring tender shrimp, sautéed leeks, and shallots tossed in a savory chicken stock and Pecorino Romano cheese sauce.
- Why you’ll love it: It’s a sophisticated, 30-minute meal that swaps heavy cream for a bright, broth-based sauce. Perfect for weeknights or special romantic dinners.
- How to make it: Boil the pasta, sauté shrimp and leeks, then simmer with stock and butter. Toss everything together with a generous dusting of Pecorino cheese.
Jump To
- TL;DR (Quick-Answer Box)
- Why this shrimp pasta recipe works
- Notes on ingredients
- Variations & shortcuts
- Your shrimp and leek pasta questions, answered
- Shrimp pasta pro tips & troubleshooting
- What to serve with this seafood pasta
- Storage & reheating
- More lip-smacking shrimp recipes
- Write a review
- Shrimp and Leek Pasta Recipe
- Recipe Testers’ Reviews
For the past 26 years, the top question people ask me is, “David, what’s your favorite recipe from the site?” Hands down it’s this shrimp and leek pasta. I first made it in 1995—and I know that because I’ve still got the Pecorino Romano pamphlet that was in a copy of Food & Wine magazine that included this recipe.
What’s so special about it? It’s easily one of the most versatile and tastiest pasta dishes I’ve ever made. Plus, it’s become a bit of a family legend. I first made it for our niece and nephews when they were just kids, and it’s what they always ask for when they come to visit. Now, they’re even making it for their own families.
The One and I’ve played around with this one endlessly. We’ve swapped in Parmigiano-Reggiano when we were out of Pecorino Romano, and we’ve doubled the shrimp and leeks more times than I can count. If you want a deeper, more oceanic punch, do what I’ve done abd use shrimp stock rather than chicken. Every time, it comes out perfect.
It’s adapted from the legendary Lidia Bastianich, and like everything she does, it’s headshakingly amazing. Give it a try—I hope it ends up being a legend in your family, too.
Chow,
Featured Review
This is my favorite pasta dish! I keep promising a friend that I’ll bring him some, but I eat it all before I get any to him. Next time, I’ll double the recipe so I can share!
Jenifer Greenwell
Why this shrimp pasta recipe works
Sautéing the leeks and shallots in olive oil builds a mellow, buttery foundation, while opting for a light chicken stock instead of heavy cream keeps the sauce bright and sophisticated. Flash searing the shrimp and finishing them in the simmering broth ensures they’re tender and sweet, never blech and rubbery. Finally, tossing in a bit of butter and sharp Pecorino Romano creates a silky, savory sauce that clings beautifully to the pasta ribbons. It’s an elegant, 30-minute win that’ll make your weeknight dinner feel like a million bucks.
Notes on ingredients
- Shrimp—You’ll want medium shrimp for this dish. Buy the best-quality shrimp you can find. Too many times we’ve had less than spectacular shrimp. So choose wisely. To amp up the flavor, toss the shells into the chicken stock and let it simmer.
- Leeks—These bring a mellow, buttery sweetness that’s way more delicate than onions. Only use the white and pale green parts for this recipe. Make sure you rinse them thoroughly in a bowl of cold water to get rid of any hidden grit.
- Pecorino Romano—This is the ingredient that started it all in that 1995 pamphlet! It’s got a much saltier, tangier punch than Parmigiano-Reggiano. That sharp bite is exactly what’s needed to cut through the richness of the butter and broth.
- Tagliatelle—I love these wide, flat ribbons because they’ve got the perfect surface area to catch every drop of the light sauce. If you can’t find them, fettuccine is a great alternative. The One and I’ve even used linguine in a pinch, and it still tastes fantastic.
- Chicken Stock—Use a good-quality homemade stock. If not, a low-sodium canned version works just fine. If you’re looking for a more intense oceanic flavor, you can always use shrimp stock instead.
Variations & shortcuts
Pasta
While tagliatelle is my go to, you can use any long pasta: fettucine, linguine, spaghetti, or bucatini.
Cheese
What makes this dish so wonderful is the hearty saltiness of the Pecorino Romano. If you’d like something less salty but in the pecorino family, Pecorino Toscana is a great choice. I’ve also used Grana Padano as well as Parmigiano-Reggiano. Both of those are much sweeter with more caramel notes.
Your shrimp and leek pasta questions, answered
Trim away the root ends and the dark, tough green portions (roughly the top third of the vegetable). These tops are too woody for pasta, though they’re great for flavoring stocks.
For food safety, never leave cooked or raw shrimp out at room temperature for more than two hours. If your kitchen is warmer than 90°F, that window drops to just one hour.
If you can’t find it, Parmigiano-Reggiano is the next best thing. Just keep in mind that Pecorino is saltier and tangier, so you might need an extra pinch of salt if you make the switch.
Shrimp pasta pro tips & troubleshooting
☞ Don’t overcook the shrimp
They only need about two minutes in the pan initially. They’ll finish cooking when you toss them back into the hot broth and pasta at the very end.
☞ Save some pasta water
Even though this recipe uses chicken stock, keeping a splash of starchy pasta water on standby is a pro move. If the sauce looks a little dry after tossing, a tablespoon or two of that liquid gold will loosen it right up.
☞ Watch the leeks
Leeks have a high sugar content and can burn quickly. If they start turning dark brown instead of softening, turn your heat down immediately—burnt leeks taste bitter, not buttery.
☞ Reach for with pepper
Because the sauce is so light and broth-based, a generous amount of freshly cracked black pepper really makes the flavors pop against the sweetness of the leeks.
What to serve with this seafood pasta
Since the pasta’s got a savory, buttery sauce, you’ll want sides that won’t compete with those delicate flavors. I’d suggest starting with a crisp Apple, Parmesan, and Mixed Green Salad or this Green Bean Salad with Mint for a bit of Italian flair. You’re definitely going to want some bread to mop up every last drop of that sauce, so Ukrainian Garlic Bread
or a few slices of Spicy Tomato Focaccia would be perfect. And don’t forget a glass of crisp Sauvignon Blanc—it’s what The One and I always reach for. If you still have room for dessert, and I hope you do, this elegant Lemon-Blueberry Tart is da bomb.
Storage & reheating
Fridge: Store in an airtight container for up to 3 days. Since it’s shrimp, I wouldn’t push it any further.
Freezer: Don’t freeze the assembled dish; the pasta’ll turn to mush. If you’ve made a double batch of just the sauce, that’ll keep for 3 months.
Reheating: Warm the pasta in a skillet over low heat with a splash of chicken stock to loosen things up. Stir gently until just warmed through so the shrimp don’t turn into rubber.
More lip-smacking shrimp recipes
Write a review
If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David
Featured Review
Sublime! I riffed with (non-ricotta) cavatelli, added some diced zucchini & yellow squash (which melted exquisitely into the sauce), added a touch of white wine…so magically marvelous! David, I adore your site, so appreciate you, & love how all your shared recipes invite experimentation. This lovely luscious recipe indicates exactly why you always find pride of place in my kitchen!
Lisa Freeman
Shrimp and Leek Pasta
Ingredients
- 2 tablespoons kosher salt
- 1 pound tagliatelle
- 2 large leeks
- 4 tablespoons olive oil
- 1 pound medium shrimp, shelled and deveined
- 1 teaspoon minced shallot
- 2 (1/2-ounce) tablespoons unsalted butter, (optional)
- 1 cup homemade chicken stock or canned chicken broth
- 1/3 cup grated Pecorino Romano cheese, plus more for table
- salt and freshly ground black pepper, to taste
Instructions
- Bring 6 quarts water to a boil and add the 2 tablespoons kosher salt.
- Add the 1 pound tagliatelle to the boiling water, stirring with a wooden spoon. If the pasta is fresh, it will be done as soon as the water returns to a boil. Otherwise, boil for 2 minutes, turn off the heat, and let the tagliatelle sit for the remaining time specified on the package.
- Meanwhile, trim the root ends from the 2 large leeks and discard the tough green portions (roughly the top 1/3). Slice the remaining pale green and white portions of the leeks into 1/2-inch-thick rounds and rinse in several changes of cold water to remove any grit. Rinse and drain well.
- In a sauté pan over medium-high heat, heat 2 tablespoons olive oil. Toss in the 1 pound medium shrimp and quickly cook, stirring only occasionally, for 2 minutes. The shrimp will be almost but not quite cooked through. Transfer the shrimp to a plate.
- In the sauté pan, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the leeks and cook, stirring frequently, until softened, about 5 minutes. You may need to reduce the heat to medium if the leeks are turning brown.
- Add the 1 teaspoon minced shallot and cook, stirring, for 1 minute. Add the 2 (1/2-ounce) tablespoons unsalted butter and 1 cup homemade chicken stock or canned chicken broth and simmer gently for 3 minutes. Add the shrimp and simmer for an additional minute. Season with salt and pepper to taste.
- Drain the pasta well and return it to the pot or transfer it to a serving dish. Add the shrimp and leek sauce and gently toss to coat the pasta. Sprinkle with the 1/3 cup grated Pecorino Romano cheese, toss well, and serve with plenty of additional pecorino passed on the side. Season with salt and freshly ground black pepper at the table, if needed.
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Recipe Testers’ Reviews
Did you know only 68% of the recipes we test make it onto the site? This recipe survived our rigorous blind testing process by multiple home cooks. It earned the Leite’s Culinaria stamp of approval—and the testers’ reviews below prove it.
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.
Well, ‘She Who Must Be Obeyed” really enjoyed this shrimp and leek pasta. It ticked off all the boxes, savory, salty and scrumptious. I enjoyed it as well, and I must admit, this meal was shared with 3, so no left-overs! I used 13-16 count shrimp, which resulted in joyous juicy bites. The leeks, which IMHO are an underrated allium, bring a nice subtle onion essence. It’s a quick meal to make with minimal prep. As I like to experiment, next time I’m going to sauté a little pancetta with the leeks to add a bit more saltiness and color to the final dish.
Craig, I’m so glad this one was a hit for everyone at the table—and that there wasn’t a single bite left! The big shrimp choice? Inspired. And I couldn’t agree more about leeks; they bring that quiet, elegant depth that onions just don’t. I’m curious to hear how the pancetta addition turns out—sounds like a delicious way to punch up the flavor and add some gorgeous color, too. Keep me posted!