Shrimps and leeks pastas

Author: Les Cultures de chez nous
Clafoutis aux poireaux et à la tomme
Preparation 30
Baking 30
Portions 4
Freezing No


  • 500 gr (1 pound) of fettucine, linguine or spaghetti pastas
  • Butter
  • 1 or 2 medium sized carrots into juliennes
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 125 ml (1/2 cup) of chopped green peppers
  • 250 ml (1 cup) of chopped fresh mushrooms
  • A pinch of nutmeg
  • 500 gr (1 pound) of medium sized shelled shrimps
  • 1 peeled, seeded and chopped tomato
  • 160 ml (2/3 cup) of 35% cooking cream
  • Finely chopped fresh parsley
  • Salt and pepper
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  • Cook pastas with instructions from package.
  • Meanwhile, melt butter in a large pan and cook carrots, sliced leeks, pepper and mushrooms until tenderness (do not brown). Season with nutmeg then salt and pepper up to taste. Add shrimps and tomato to the mixture and cook until shrimps are opaque and starts to cower.
  • While stirring, add cream and heat at low heat. Rectify seasoning. Set drained pastas in a warm serving plate and cover with sauce.
  • Mix lightly and spread parsley.

Chef's notes