Recipe by Recipe Reader
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.
Top Review by BettyBoop330
I made these with thawed cooked mussel meat, as there are very few recipes for these. This turned out to be very good. I would make it again, but next time I would use half the linguine. I had to make another batch of sauce to give the linguine sufficient flavor. I would also add a cup of veggie or chicken broth to increase the amount of sauce and the flavor. Otherwise very good.
- 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 See How It's Made
- In a bowl, add shrimp, 2 TBS olive oil, lemon peel, garlic, and crushed red pepper, salt and pepper.
- Bring a large pot of water to a boil, and cook pasta according to package directions.
- 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.
- Push the leeks to the side of the pan and add the shrimp. Cook until shrimp are pink and firm, about 5 minutes.
- Pour in wine and stir, scraping up any browned bits on the bottom of the pan.
- Add the drained pasta and parsley to the skillet and toss all together.