A simple and delicious one-pot shrimp linguine with spring vegetables. Everything cooks together in one pot, meaning more flavor, and less dishes!
Heya, how was your week-end?
Mine was ca-razy, in the fact that I blinked and it was Sunday…wait, wasn’t it supposed to be a long week-end?!
I wish I had been more organized and had put together a proper Easter dinner, but my organizational skills have officially left the building.
So a proper Easter feast? No. But some simple, delicious, comfort food? Yep.
I guess I’m on the one-pot pasta train, and I don’t want to get off!
First stop was One Pot Pasta with Chicken, Feta and Dill. Second stop was one pot mushy quinoa. Third stop was a not so great attempt at spinach and artichoke pasta. And fourth stop…I think I’ve finally got another winner. Woo wooo!
We eat pasta at our house at least once a week…but it is often the same old thing. I love finding new and exciting ways to enjoy it, and huge bonus marks go to easy dishes. And even more gold stars to the ones that only mess up one pot!
This recipe is SO easy. Sautee up some leeks in some butter (world’s best smell, I swear!). Throw in the rest of the vegetables, some wine, some stock, and the pasta.
The hardest part (and it’s really not that hard!) is getting that linguine down into the stock. You will have to work it down as it softens until it can submerge completely into that stock. As the pasta cooks, it absorbs SO much flavor from those leeks, the garlic, the wine…the pasta is so incredibly flavorful, you are going to be fighting over the last noodle!
Then, when the noodles are al dente, scatter with a half tablespoon of flour…this helps thicken the sauce slightly. If you are happy with the sauce as is, leave it out!
Finally, add those shrimpies. Make sure they are submerged in the saucy noodles, cover the pot, and let them cook for 5 minutes.
Then…dinner! A perfect week-night kind of dinner.
Have a great Tuesday!
One-Pot Shrimp Linguine with Spring Vegetables
- 2 tablespoons butter
- 1 large leek cleaned and cut into small pieces, leafy green parts discarded (roughly 1 1/2-2 cups)
- 3 cloves garlic minced
- 2 tablespoons white wine
- 1 1/2 cups chicken stock
- 1/4 teaspoon red pepper flakes
- pinch of salt
- 1 cup asparagus cut into bite-sized pieces, woody stalks discarded
- 1 cup mushrooms quartered
- 4 oz dry linguine
- 1/2 tablespoon all purpose flour
- 12 large raw shrimp thawed and peeled
- fresh parsley
- Parmesan cheese
- In a medium pot, melt butter over medium heat.
- Add the leeks and cook for 5 or so minutes, until soft.
- Add the garlic and stir for one minute.
- Add the wine, and scrape any bits off the bottom of the pan.
- Add the stock, red pepper flakes, salt, asparagus, mushrooms and linguine.
- Cover pot with a lid, and stir every 2 minutes or so, until linguine is fully submerged in the liquid (this may take up to 10 minutes).
- Cover and simmer for 8 minutes, stirring occasionally.
- At this point, the linguine should be al dente. Sprinkle evenly with flour and gently stir to thicken sauce.
- Fold the shrimp into the pasta, cover the pot with a lid, and reduce heat to low. Cook for 5 more minutes, stirring occasionally, or until shrimp is cooked through.
- Serve immediately with Parmesan cheese and parsley.