Leeky Linguine With Shrimp

Leeky Linguine With Shrimp created by popkutt

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.

Ready In:
25mins
Serves:
Units:

ingredients

directions

  • 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.
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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."

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  1. 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.
  2. popkutt
    Leeky Linguine With Shrimp Created by popkutt
  3. BarbryT
    Leeky Linguine With Shrimp Created by BarbryT
  4. BarbryT
    Simply wonderful! Other than halving the recipe, I followed it exactly--well, except that I doubled the lemon peel. I love lemon. The flavors are outstanding and the preparation so very easy!
  5. Debi9400
    Now this is a GOOD recipe! So flavourful - perfect for company but so easy to throw together after a hard days work - which is just what I did. I also doubled the red pepper flakes and loved the black pepper on the leeks as they cooked. I used a dry Pinot Grigio which brought out the flavours wonderfully. I have no clue how much my pasta weighed as I have a handy gadget that looks like a painters palate that has holes in it for different pasta serving sizes - I did it for three which is a circular bunch that measures about 1 1/8 inch in diameter. Sorry - no photo - my camera card decided to have a fatal error :(
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