Shrimp & Leek Spaghetti

Serves: 4

Light and lemony, this pasta provides almost a third of the daily fiber needed by your body. Thanks to pre-peeled shrimp and frozen peas, it’s the epitome of weeknight-fast. You can dress it up with a glass of crisp white wine.

INGREDIENTS

8 oz. whole-grain spaghetti
1 lb. medium raw shrimp, peeled and deveined
½ tsp. black pepper
½ tsp. kosher salt, divided
1½ tbsp. olive oil, divided
2 cups chopped leek (1 large leek)
3 cloves garlic
2 cups (about 9 oz.) frozen baby sweet peas
¼ cup heavy cream
2 tsp. lemon zest
2 tbsp. fresh lemon juice
2 tbsp. chopped fresh dill

INSTRUCTIONS

1. Cook the pasta according to the directions on the package, but do not salt the cooking water. Reserving ½ cup of the cooking liquid, drain the pasta, then cover to keep it warm and set aside.
2. While the pasta cooks, pat the shrimp dry with paper towels; season with the pepper and ¼ teaspoon of the salt. Heat half of the olive oil in a large nonstick skillet over high heat. Add the shrimp and cook, stirring often, until cooked through, 3 to 4 minutes. Transfer to a plate and cover to keep warm. (Do not wipe the skillet clean.)
3. Reduce the heat to medium-high. Add the leek, garlic, the remaining oil and the remaining ¼ teaspoon salt. Cook, stirring often, until the leek is slightly tender, 2 to 3 minutes. Add the peas, cream, lemon zest, lemon juice and the reserved ½ cup of the cooking liquid. Reduce the heat to medium and simmer until the sauce thickens slightly, 2 to 3 minutes. Return the shrimp to the skillet and toss to coat.
4. Divide the pasta among 4 bowls and top evenly with the shrimp and sauce. Sprinkle with dill and serve immediately

NUTRITION DATA FOR 1 SERVING

Calories 446kcal
Total Carbohydrates 59g
Protein 28g
Total Fat 13g
Saturated Fat 5g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Trans Fat 1g
Cholesterol 25mg
Sodium 649mg
Potassium 454mg
Dietary Fiber 9g
Sugars 8g
Vitamin A 7% Daily Value
Vitamin C 4% Daily Value
Calcium 14% Daily Value
Iron 16% Daily Value

This AMAZING Recipe can be found in my Mediterranean Refresh Meal Plan Cookbook here