Ingredients
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1 lb large shrimp, shelled and deveined
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4 tablespoons olive oil, divided
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1 tablespoon lemon peel, grated
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2 garlic cloves, minced
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1/2 teaspoon crushed red pepper flakes
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salt and pepper
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1 lb linguine
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4 leeks, washed, trimmed, halved lengthwise, and sliced
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1/2 cup dry white wine
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1/3 cup fresh parsley, chopped
Instructions
- 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.