35
min
Mains

Leek Spinach Linguine with Cold Water Shrimps

Recipe courtesy of: Clearwater Seafoods

These Canadian ingredients are available at your local supermarket.

4 servings
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Ingredients

  • 450 g linguine (or other long noodles)
  • 25 ml olive oil
  • 2 garlic cloves, minced
  • 2 leeks, light only, cut into fine long strips
  • 90 g capers, drained
  • 50 ml lemon juice
  • 1 tbsp grated lemon peel
  • 750 g cold water shrimps
  • 120 g spinach leaves
  • salt and freshly ground
  • pepper, to taste

Preparation

  1. Cook linguine until al dente according to instructions. Meanwhile, warm olive oil in a large pan over medium heat, add garlic and leeks and sauté until the leeks are tender and slightly golden.
  2. Add capers, lemon juice and lemon zest and cook for a further 2 minutes. Reduce the heat and add the shrimps, stir in the pan (do not boil) and then remove from the stove.
  3. Drain the pasta and place it in a large bowl with the spinach. Add the shrimp mixture and gently fold in.
  4. Season to taste with salt and pepper and serve hot immediately.

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