I’m seriously always thinking about different ways to make a shrimp pasta. Shrimp plus pasta is the number one requested supper at my house. Period. My kiddos get so excited when I make it, so I’m always thinking of new ways to do it. Today, I added chopped leeks (so good right now because they’re in season!) and corn. This was on the table in no time flat. Happy Wednesday. xo
This recipe serves four. We used smaller shrimp this time so that it fit with our rotini pasta. You can use a larger shrimp if you like.
4 leeks, cleaned and chopped (see below for cleaning instructions), set aside
1 pound of pasta (we used a rotini)
1½ pounds of shrimp, peeled and deveined (if you use frozen, make sure to bring them to room temp first per package directions)
Extra Virgin Olive Oil (EVOO)
salt and pepper
2 garlic cloves, chopped
1 (14 oz) can cream style corn
1½ cups fresh or frozen corn kernels
grated Parmesan cheese, to garnish
Chopped parlsey to garnish
Start off by washing your leeks (see below). After they’re chopped, cleaned and drying, bring a large pot of water up to a boil over medium-high heat and drop your pasta. Allow pasta to cook to al dente (about 8 minutes or so) and then drain.
Meanwhile, in a large skillet over medium-high heat, add your shrimp in a drizzle of EVOO. Add in a pinch of salt and pepper. After your shrimp is cooked through (it only takes a few minutes), remove them with a slotted spoon to a plate and reserve. If there is any water in your pot leftover from the shrimp, drain it out and return the pot to the heat. Add in another drizzle of EVOO and your garlic and reserved chopped leeks. Saute a few minutes until the leeks get a little tender. Next, add your shrimp back into the pot along with your cream corn and fresh corn kernels. Stir just a few minutes until everything is nice and heated. Finally, add in your cooked pasta along with one more pinch of both salt and pepper.
When it’s time to serve, garnish with a little parsley and Parm and you’re done!
So easy, right?!
Okay, you need to clean your leeks in a very specific way. Bring them home from the market and chop them into bite sized pieces. After they’re chopped, you need to place them all in a colander and run cold water down all over them. They grow in sandy soil and if you don’t wash them out really well after they’ve been chopped, you’ll wind up with sand in your soup. Once they’re nice and rinsed, I place them on a clean kitchen towel and rub them dry.