Lactose Free Ginger-Turmeric Shrimp Pasta Primavera with Zucchini & Peas
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Learn more →Ingredients
4 servings
For the pasta
- 12 oz linguine or spaghetti
- 1 tsp salt
For the shrimp and vegetables
- 1 lb large shrimp, peeled and deveined
- 3 tbsp olive oil, divided
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 2 medium zucchini, halved lengthwise and sliced into half-moons
- 1 cup frozen peas, thawed
- 2 medium leeks, white and light green parts only, thinly sliced and rinsed
For the sauce
- ½ cup low-sodium chicken broth
- ½ tsp salt, plus more to taste
- ¼ cup fresh basil leaves, torn
- 2 tbsp fresh flat-leaf parsley, chopped
- 1 tbsp unsalted butter
For serving
- ¼ cup grated parmesan cheese (optional)
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add 1 tsp salt, then cook the linguine according to package directions until al dente — tender with a slight resistance at the center. Before draining, scoop out 1/2 cup of pasta cooking water and set it aside. Drain the pasta in a colander.
- 2
While the pasta cooks, heat 2 tbsp olive oil in a 12-inch skillet over medium heat until shimmering. Add the leeks and cook, stirring occasionally, until softened and wilted, about 5 minutes.
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