Shrimp Primavera Pasta With Asparagus, Peas, And Leeks - cooking recipe

Ingredients

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

Preparation

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