Leeky Linguine with Shrimp

Leeky Linguine with Shrimp 

Recipe by Rachael Ray

                   I came across this recipe in a EVERYDAY Rachael Ray magazine. I thought hmmm..leeks with linguine...why not? So I cut out the recipe and set in aside, with the other thousand recipes I have cut and placed to one day be made. Last weekend I was at the farmer's market and came across leeks.  My mind went directly back to this recipe and said we will be having this for dinner this week!

                  The recipe is very simple for all of those culinary virgins out there...this is a friendly one :)

This was last nights dinner...

   INGREDIENTS:

1 pound large shrimp, shelled and deveined

1/4c. extra-virgin olive oil

1 tbsp. grated lemon peel

2 cloves of garlic, grated or finely chopped

1/2 tsp. crushed red pepper

salt and black pepper

1 pound of fresh linguine

4 leeks-trimmed, halved lengthwise, thinly sliced crosswise and washed

**(the easiest way to wash leeks: cut leeks like above...then place them in a bowl with cold water...swish them around and allow the sand and dirt to fall to the bottom...then scoop up the leeks that are floating on the water)

1/2c. dry white wine

1/3c. finely chopped flatleaf parsley

DIRECTIONS:

1. In a bowl, toss the shrimp with 2 tbsp 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 tbsps of 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. 

4.Push the leeks to the side of the pan, add the shrimp to the skillet and cook until pink and firm. Pour in wine and stir, scraping up any browned bits from the bottom of the pan.

5.Add the pasta to the skillet"season with salt and black pepper. Add the parsley and toss.

BON APPETIT!