Coldwater Shrimp, Leek & Spinach Linguine
Recipes
| 1½ lbs. | Cold water shrimp |
| 15 oz. | Linguine |
| 2 tbsp. | Olive oil |
| 2 | Garlic cloves, minced |
| 4 | Leeks, cleaned thoroughly and cut into long thin strips |
| 1/3 cup | Capers, drained |
| 3 tbsp. | Lemon juice |
| 1 tbsp. | Grated lemon rind |
| 4 oz. | Spinach, cleaned and patted dry |
| to taste | Salt and fresh cracked pepper |
- Cook linguine as per instructions until al dente.
- While pasta is cooking, place olive oil in a large frying pan over medium heat.
- Add garlic and leeks and cook until tender and slightly golden.
- Add capers, lemon juice and rind and cook for two minutes.
- Reduce heat and add shrimp.
- Stir until shrimp are heated but not cooking. Remove from heat.
- Drain pasta and place in a large serving bowl with spinach.
- Add shrimp mixture and toss to combine.
- Season with salt and pepper to taste.
- Serve immediately.