Leeky Linguine With Shrimp |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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from Everyday with Rachel Ray. This is a nice, lightly flavored pasta dish. In my opinion, a pound of dry pasta is more than enough for four people - I use less. Ingredients:
1 lb large shrimp, shelled and deveined |
4 tablespoons olive oil, divided |
1 tablespoon lemon peel, grated |
2 garlic cloves, minced |
1/2 teaspoon crushed red pepper flakes |
salt and pepper |
1 lb linguine |
4 leeks, washed, trimmed, halved lengthwise, and sliced |
1/2 cup dry white wine |
1/3 cup fresh parsley, chopped |
Directions:
1. In a bowl, add shrimp, 2 TBS olive oil, lemon peel, garlic, and crushed red pepper, salt and pepper.
2. Bring a large pot of water to a boil, and cook pasta according to package directions.
3. Meanwhile, in a large skillet heat 2 TBS olive oil over medium high heat. Add the leeks and season with salt and pepper. Cook about 5 minutes.
4. Push the leeks to the side of the pan and add the shrimp. Cook until shrimp are pink and firm, about 5 minutes.
5. Pour in wine and stir, scraping up any browned bits on the bottom of the pan.
6. Add the drained pasta and parsley to the skillet and toss all together.
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