Main Courses, Main Dish, Pasta, Seafood, Shrimp, Italian Cuisine

Leeky Linguine with Shrimp

Source: Rachael Ray
URL: http://www.rachaelraymag.com
URL: http://nalbone.us/recipes/

Servings: 4

Preparation Time: 10 minutes
Start to Finish Time: 30 minutes

Tip

Cut off the root end and the tough green top.
Halve the white part lengthwise
Soak the stalks in cold water for 10 minutes, then rinse to remove the grit.

Ingredients

1 pound large shrimp, shelled and deveined
1/4 cup extra-virgin olive oil (EVOO)
1 tablespoon grated lemon peel
2 cloves garlic, grated or finely chopped
1/2 teaspoon crushed red pepper
salt, to taste
black pepper, to taste
1 pound linguine, fresh
4 leeks, trimmed, halved lengthwise, thinly sliced crosswise and washed
1/2 cup vermouth, or dry white wine
1/3 cup flat leaf parsley, finely chpped (a generous handful)

Directions

In a bowl, toss the shrimp with 2 tablespoons EVOO, the lemon peel, garlic and crushed red pepper; season with salt and black pepper.
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente, about 5 minutes.
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.
Add the pasta to the skillet; season with salt and black pepper. Add the parsley and toss.

Suggested Wine: Bibi Graetz Casamatta 2005 (Italy)

Per Serving (excluding unknown items): 765 Calories; 18g Fat (22.0% calories from fat); 39g Protein; 101g Carbohydrate; 5g Dietary Fiber; 173mg Cholesterol; 205mg Sodium. Exchanges: 5 1/2 Grain(Starch); 3 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 1/2 Fat.

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