4.5
2 ratings

Fettuccine With Leeks, Shrimp and Toasted Almonds

A light and healthy summer pasta
Fettuccine With Leeks, Shrimp and Toasted Almonds
Deb Lindsey/For The Washington Post

If you're looking for a healthy pasta dish to add to your dinnertime rotation, give this recipe a try. When shopping for the pasta, look for dried fettuccine packaged in cello bags—the noodles will be eggy and delicate-looking, not the straight and wider dried fettuccine in a box. They will cook quicker and insinuate themselves so well with the saucy leeks, shrimp and almonds.

This recipe is adapted from "In a Nutshell: Cooking and Baking With Nuts and Seeds" by Cara Tannenbaum and Andrea Tutunjian (W.W. Norton & Company, 2017), and was originally published in the Chicago Tribune.

Ready in
40 m
15 m
(prepare time)
25 m
(cook time)
6
Servings
364
Calories Per Serving

Ingredients

  • 3 medium or 4 thin leeks
  • 1 Teaspoon kosher salt, plus more as needed
  • 8 Ounces dried fettuccine, preferably Al Dente brand
  • 2 cloves garlic
  • Leaves from 4 stems flat-leaf parsley
  • 1/2 Cup sliced almonds
  • 2 Tablespoons olive oil
  • 1 Pound large peeled/deveined shrimp (no tail shells)
  • 3/4 Cups dry white wine
  • 3/4 Cups no-salt-added chicken broth
  • 1/2 Teaspoon freshly ground black pepper, or more as needed
  • 2 Tablespoons unsalted butter
  • 1/2 lemon, juiced

Directions

Step 1: Bring a pot of water to a boil over medium-high heat. Fill a mixing bowl with water and ice cubes.

Step 2: Trim 3 medium or 4 thin leeks, discarding dark greens and root ends, and split them in half lengthwise. Cut crosswise into thin slices, then transfer to the ice water bath and let soak for 10 minutes.

Step 3: Add a good pinch of the salt to the boiling water, then add 8 ounces dried fettuccine. Cook for about 3 minutes, or just until al dente. Drain the pasta in a colander in the sink.

Step 4: Meanwhile, mince 2 cloves garlic. Chop the leaves from 4 stems of flat-leaf parsley.

Step 5: Heat a large skillet over medium-low heat; add 1/2 cup sliced almonds and toast for a few minutes, until fragrant and lightly browned. Transfer to a paper towel to cool.

Step 6: Add 2 tablespoons olive oil to the skillet; increase the heat to medium.

Step 7: Once the oil shimmers, use a slotted spatula to lift the leeks out of their ice-water bath and transfer them to the skillet; do not tip and drain the leeks, to avoid re-introducing any grit.

Step 8: Add the minced garlic to the skillet, stirring to coat. Cook for about 5 minutes, until the leeks are fragrant and beginning to soften.

Step 9: Toss in 1 pound large peeled/deveined shrimp (no tail shells) and cook for about 2 minutes.

Step 10: Pour in 3/4 cup dry white wine and 3/4 cup no-salt-added chicken broth. Season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground pepper, then cook for about 5 more minutes.

Step 11: Add 2 tablespoons unsalted butter and the chopped parsley, stirring until the butter has melted. Squeeze in the juice of half a lemon.

Step 12: Transfer the fettuccine to the skillet and turn off the heat; toss to coat and incorporate the sauce and shrimp. Taste and add salt and/or pepper, as needed. Serve warm.