Shrimp & Leek Linguine

When I was purchasing leeks this week, I was standing at the checkout for about 15 minutes. The cashier didn't know what they were, and when I told her they were leeks, she scowled and started telling me about how she had never heard of anyone using them and how strange they looked. After telling me her opinion, she realized that she didn't know the code to put in the computer and called over a coworker. She then proceeded to tell the coworker the same thing she told me. After standing there listening to her opinions all over again, the coworker went off to find the code. While waiting, the cashier saw a spill in a different aisle and walked away without a word. I was left there with my "weird", codeless leeks awkwardly waiting for the coworker to return. Eventually she did come back and the coworker actually finished checking me out as my original cashier was still lingering in the other aisle.

 Maybe I enjoyed this dish more knowing what a process it was to get the right ingredients, but either way, the testing of patience was well worth it! I made this a couple nights ago and my husband loved it.

If leeks aren't available to you, you could also use a mild onion. That's basically what leeks taste like. Just seems a little fancier than a regular old onion. :)

And since this recipe is from Rachael Ray's website, it's a meal you can whip together in only 30 minutes!

In a bowl, combine shrimp, 2 tbsp of the olive oil, lemon peel, garlic, crushed red pepper, salt and pepper. 

Toss to coat well.

Bring a large pot of water to a boil. Add salt. Add pasta and cook until done. Drain.

While you're waiting for the pasta, heat 2 tbsp olive oil over med-high heat.

Add leeks and season with salt and pepper.

Cook until wilted, about 5 minutes.

 Push leeks to side of pan and add shrimp.

Cook until pink and firm.

 Pour in wine and stir, scraping any browned bits from the bottom of the pan.

Add cooked pasta to the skillet.

Season again with salt and pepper and toss.

Add parsley and enjoy!

Ingredients

1 pound fresh linguine

1 pound shrimp, shelled and cleaned

1/4 c. olive oil, divided

1 Tbsp. grated lemon peel

2 cloves garlic, grated

1/2 tsp. crushed red pepper (less if you don't like spicy foods)

salt and pepper, to taste

1 cup thinly sliced leeks

1/2 c. dry white wine or vermouth

1/3 c. fresh parsley, chopped

Directions

In a bowl, combine shrimp, 2 tbsp of the olive oil, lemon peel, garlic, crushed red pepper, salt and pepper. Toss to coat well.

Bring a large pot of water to a boil. Add salt. Add pasta and cook until done. Drain.

While you're waiting for the pasta, heat 2 tbsp olive oil over med-high heat.

Add leeks and season with salt and pepper.

Cook until wilted, about 5 minutes.

Push leeks to side of pan and add shrimp. Cook until pink and firm.

Pour in wine and stir, scraping any browned bits from the bottom of the pan.

Add cooked pasta to the skillet.

Season again with salt and pepper.

Add parsley and enjoy!