Rachael Ray Shrimp Pasta


I found this recipe HERE.

Leeky Linguine with Shrimp by Rachael Ray

500g/1 pound large shrimp, shelled and deveined (I just buy them already like that !)
1/4 cup extra-virgin olive oil (EVOO)
1 tablespoon grated lemon peel
2 cloves garlic, grated or finely chopped (you guessed it, I used more)
1/2 teaspoon crushed red pepper (chilli flakes ...)
Salt and black pepper
1 pound fresh linguine (I couldn't find fresh so just used the packaged stuff)
4 leeks—trimmed, halved lengthwise, thinly sliced crosswise and washed (I only used one big one)
1/2 cup dry white wine or vermouth
1/3 cup finely chopped flat-leaf parsley (a generous handful) (I couldn't find flat leaf ... just used regular parsley from my herb garden !! )

1. In a bowl, toss the shrimp with 2 tablespoons EVOO, the lemon peel, garlic and crushed red pepper; season with salt and black pepper.

2. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente, about 5 minutes.

3. While the pasta is working, in a large skillet, heat the remaining 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the leeks, season with salt and black pepper and cook until wilted, about 5 minutes. Push the leeks to the side of the pan, add the shrimp to the skillet and cook until pink and firm. Pour in the wine and stir, scraping up any browned bits from the bottom of the pan.

4. Add the pasta to the skillet; season with salt and black pepper. Add the parsley and toss.

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