Shrimp, Leek, and Spinach Fettucine
This is similar to a dish my parents used to make at their restaurant back when I was a kid; I loved the flavours back then, and still do.
Ingredients
- 450 gr Fettucine
- 4 tbsp Olive Oil
- 4 Leeks Cut in half lengthwise, rinsed, cut into long strips
- 5 cloves Garlic Peeled and thinly sliced
- 2 lbs Shrimp Peeled and cleaned
- 1/3 c Capers Drained
- 3 tbsp Lemon Juice
- 1 tbsp Lemon Zest Grated
- 3 oz Baby Spinach Leaves
- Salt and Pepper, to taste
Instructions
- Place the fettuccine into a large pot of rapidly boiling water and cook until al dente.
- While the pasta is cooking, place the oil into a frying pan over medium-high heat. Add the leeks and garlic and cook, stirring often, until tender and lightly golden, or 5-8 minutes. Add the shrimp and cook, stirring, for 2 minutes. Add the capers, lemon juice, and zest, and cook for a further 2 minutes, or until the shrimp are cooked.
- Drain the fettuccine and place in a large mixing bowl with the spinach. Add the shrimp mixture, salt and pepper, and mix well to combine. Serve!