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Whole Wheat Linguine with Shrimp and Leeks

Servings = 2 | Serving size =2 ounces pasta and 4 ounces shrimp

This recipe can be multiplied by 2,3.

This recipe does not make very good leftovers.

2 quarts	water
4 ounces	whole wheat linguine
2 tsp	extra virgin olive oil
2 large	leeks (cleaned well and sliced into rounds)
2 Tbsp	white wine vinegar
2 Tbsp	white wine
1/2 cup	low sodium chicken stock
1 Tbsp	capers
3/4 ounce	goat cheese
	fresh ground black pepper (to taste)
8 ounces	large shrimp (peeled and deveined)
2 Tbsp	dried pumpkin seeds
2 Tbsp	fresh basil
2 Tbsp	red bell pepper (diced)

Place the water in a large stock pot over high heat.

While the water is coming to a boil place the olive oil in a large skillet over medium-high heat. Add the leeks and cook, stirring frequently. Don’t let the leeks brown too much (slightly golden at the most).

When the leeks are soft add the linguine to the boiling water. Stir frequently.

Add the vinegar, wine, chicken stock, capers, pepper and shrimp to the skillet with the leeks. Increase the heat to medium-high. Cook, stirring frequently, After the sauce is simmering and the shrimp begin to turn pink reduce the heat to medium and add the pumpkin seeds.

When the linguine is done move it from the pasta water to the skillet with the leeks using tongs. Let most of the linguine drain (it is OK to have some of the pasta water in your sauce).

Add the basil and cook for another minute tossing to blend the pasta with the leeks and sauce.

Serve topped with the diced red bell pepper.

Nutrition Facts

Serving size: 2 ounces pasta / 4 ounces shrimp | Servings 2

Calories 512 | Calories from Fat 122

Amount Per Serving (% Daily Value)

Total Fat 14g (22%) | Saturated Fat 4g (18%)

Monounsaturated Fat 6g | Trans Fat 0g

Cholesterol 178 mg (59 %) | Sodium 606 mg (25 %)

Total Carbohydrates 60g (20%) | Sugars 4g

Dietary Fiber 7g (28%) | Protein 38g

Vitamin A 45% | Vitamin C 23 % | Calcium 16% | Iron 48%

Vitamin K 62 mcg  | Potassium  641 mg | Magnesium  206 mg