Leeky Linguine with Shrimp
I must add in here if you’ve never worked with leeks they require a lot of prep work prior to cooking. Because they are a root vegetable they are on the grittier side. This means that you will want to soak them in a bowl of cold water so that the soil that is in between each layer can fall to the bottom of the bowl. Then you’ll want to take a damp paper towel and wipe through (just about) every layer of leek ensuring that the dirt and sand has been removed. A little labor of love, but well worth it!
Source: Rachael Ray, April 2008
Prep Time: 10 minutes
Cook Time: 25 minutes
1 lb large shrimp, peeled and deveined
1/4 cup olive oil
1 tbsp grated lemon peel
2 cloves garlic, finely sliced
1/2 tsp crushed red pepper flakes
salt and black pepper
1 lb linguine
4 leeks, trimmed, halved lengthwise, and thinly sliced
1/2 cup dry white wine
1/3 cup flat-leaf parsley, finely chopped
1. In a bowl, toss the shrimp with 2 tablespoons EVOO, the lemon peel, garlic and crushed red pepper; season with salt and black pepper.
2. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente, about 5 minutes.
3. While the pasta is working, in a large skillet, heat the remaining 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the leeks, season with salt and black pepper and cook until wilted, about 5 minutes. Push the leeks to the side of the pan, add the shrimp to the skillet and cook until pink and firm. Pour in the wine and stir, scraping up any browned bits from the bottom of the pan.
4. Add the pasta to the skillet; season with salt and black pepper. Add the parsley and toss.
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