Whole Wheat Linguine with Shrimp and Leeks



Serving size

2 ounces pasta and 4 ounces shrimp
45 Minutes

This recipe can be multiplied by 2,3.

This recipe does not make very good leftovers.


64 fluid ounces Water
4 ounce Whole Wheat Linguine
2 tsp. Olive oil
8 cup Leeks (cleaned well and sliced into rounds)
2 tsp. Caper liquid
1 fluid ounces White wine
1/2 100 grams Low sodium chicken or vegetable stock
1 Tbsp., drained Capers
3/4 ounce Semisoft goat cheese
8 3 ounces Shrimp, raw (peeled and deveined)
1 ounce Pumpkin seeds
1/2 1/4 cup leaves, whole Fresh basil
2 Tbsp. Red bell peppers (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, goat cheese, 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.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is NOT safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

This one has it all. High in monounsaturated fat, veggies, tons of fiber, seeds, flavorful pasta and sweet wonderful leeks. One key to making your pasta great and enhancing the sauce is to get a little bit of the pasta water transferred to the skillet with the pasta. Don’t drain an rinse! There’s tons of flavor in that water.

"Give us this day our daily taste. Restore to us soups that spoons will not sink in and sauces which are never the same twice. Raise up among us stews with more gravy than we have bread to blot it with. Give us pasta with a hundred fillings."

Robert Farrar Capon, Author