Shrimp and leek lemon pasta

As you can probably see, I'm a bit obsessed with cooking with leeks right now. They're so flavorful and really bring the taste out in dishes. I decided to try making a seafood pasta last Sunday night and used shrimp since those are Tyler's favorite. This dish came out absolutely perfect and was voted by Tyler as one of his favorite pasta dishes I've made :)


  • 1 lb. of uncooked shrimp
  • 1 tablespoon olive oil
  • 2 tablespoons of butter
  • 3 medium leeks sliced 
  • 3 garlic cloves
  • 1/4 cup white wine
  • 4 stalks of fresh oregano
  • 1 lemon
  • 3/4 lb. lemon fettuccini pasta 

  1. Bring a medium pot of water to a boil. Cook the shrimp for about 3-5 minutes. Once cooked, take the shell/tails off and place to the side.
  2. In a large sauce pan on medium heat, add olive oil and butter and then add the leeks and pressed garlic. Stir frequently until the leeks are translucent and the garlic is cooked. I turned the heat down just to be sure the garlic didn't burn.
  3. Bring another medium pot of water to a boil. Cook the pasta until al dente (if you purchase fresh pasta, it should only take about 2-3 minutes). Strain pasta.
  4. Add the cooked shrimp, white wine, chopped oregano, and squeeze half of a lemon. Stir frequently until most of the white wine has evaporated.
  5. Mix in pasta with the sauce and serve warm with grated parmesan cheese.

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