Shrimp and Leek Linguine
1 pound large shrimp, shelled and deveined
1/4 cup olive oil
1 tablespoon grated lemon peel
2 cloves garlic, finely chopped
1/2 teaspoon crushed red pepper
Salt and black pepper
1 pound cooked linguine
4 leekstrimmed, halved lengthwise, thinly sliced crosswise and washed
1/2 cup dry white wine
1/3 cup finely chopped fresh parsley
In a bowl, combine the shrimp, 2 Tbs olive oil, lemon peel, garlic, and crushed red pepper. Toss to coat.
While the shrimp marinates, let the leeks soak in a bowl of water so the sand and dirt can sink. Gently removed them after 5-10 minutes, cut into chunks.
In a pot or large pan, add 2 Tbs of olive oil and add the leeks. Cook until wilted, about 5-6 minutes over medium heat.
Once the leeks are wilted, push them to the side of the pan, and add the shrimp and cook until no longer pink. Once cooked, add the white wine scraping any browned bits off the bottom of the pan.