Shrimp Primavera Pasta With Asparagus, Peas, And Leeks

• salt
• 1/2 lb spaghetti
• 1 leek
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, thinly sliced
• 1/2 lb shiitake mushroom, stemmed and sliced
• 1 cup chicken stock or 1 cup vegetable stock
• 2 teaspoons lemon zest
• 1/2 lb shrimp, peeled and deveined (medium or large shrimp)
• 3/4 - 1 lb asparagus, trimmed to 4 inches then cut into thirds
• 1 cup frozen peas
• 2 tablespoons butter, cut into small pieces
• black pepper
• 1 cup grated romano cheese
• chopped fresh flat leaf parsley

1. Place a large covered pot of water on the stove; bring to a boil; salt water and cook spaghetti to al dente.
2. While the pasta is cooking, trim the tough green tops and the roots from the leek; halve the leek lengthwise and dice it thin.
3. Place leeks in a colander and rinse them vigorously to release any grit; drain leeks well.
4. Heat olive oil in a large, deep skillet over med-high heat; add in the garlic; cook for 1 minute.
5. Add in the leeks and shiitakes; cook 3-4 minutes until tender.
6. Add in the stock; increase heat a little and bring it up to a bubble.
7. Once the stock bubbles, add in the zest and shrimp; cook 2 minutes, then add the asparagus and peas to the pan; cook 2 minutes.
8. Melt the butter into the sauce; add the drained pasta to the pan; toss to combine the shrimp and vegetables with the pasta.
9. Season with a little pepper and more salt if needed; garnish with cheese and parsley.

salt, leek, extra virgin olive oil, garlic, shiitake mushroom, chicken, lemon zest, shrimp, then, frozen peas, butter, black pepper, romano cheese, flat leaf parsley

Taken from www.food.com/recipe/shrimp-primavera-pasta-with-asparagus-peas-and-leeks-209353 (may not work)