Lemony Linguine with Shrimp and Peas
Leave the heavy tastes of winter cooking behind and make this delicate spring pasta dish with peas and shrimp all nestled together in a fresh lemon sauce that is a nice balance of lighter flavors—and pretty to look at, too.
- 6 tbsp unsalted butter
- 2 cups minced leeks
- 1 large garlic clove, minced
- 2 large lemons Grated, zest and juice
- Salt & Black Pepper to taste
- 8 oz linguine
- 1 1/2 cups light cream
- 16 large shrimp, peeled, deveined, and cooked
- 1 cup fresh or frozen (thawed) peas
- Melt the butter in a large sauté pan over medium heat. Add the leeks and cook until they are soft but not brown, about 5 minutes.
- Add the garlic and cook until it softens. Stir in the lemon zest and juice and cook for 1 minute. Turn off the heat.
- Bring a large pot of water to a boil. Add 1 tablespoon salt and the linguine and cook until al dente. Reserve ½ cup of the cooking water, then drain the linguine.
- Stir the reserved pasta cooking water into the leek mixture in the sauté pan. Turn the heat to low and stir in the cream until well blended. Season with salt and pepper.
- Add the shrimp and peas. Add the linguine and toss well until all is blended and hot. Serve right away.