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<blockquote data-quote="moreluck" data-source="post: 393441" data-attributes="member: 1246">Leeky Linguine With Shrimp(Rachel Ray) &nbsp;1 lb large shrimp, shelled and deveined 1/4 cup extra-virgin olive oil (EVOO) 1 tablespoon grated lemon peel&nbsp;2 garlic cloves, finely chopped 1/2 teaspoon crushed red pepper flakes salt and black pepper 1 lb fresh linguine 4 leeks, trimmed halved lengthwise, thinly sliced crosswise and washed 1/2 cup dry white wine or vermouth 1/3 cup finely chopped flat leaf parsley (a generous handful)
<ol>
<li data-xf-list-type="ol">In a bowl, toss the shrimp with 2 tablespoons EVOO, the lemon peel, garlic and crushed red pepper; season with salt and black pepper.</li>
<li data-xf-list-type="ol">Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente, about 5 minutes.</li>
<li data-xf-list-type="ol">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.</li>
<li data-xf-list-type="ol">Push the leeks to the side of the pan, add the shrimp to the skillet and cook until pink and firm.</li>
<li data-xf-list-type="ol">Pour in the wine and stir, scraping up any browned bits from the bottom of the pan.</li>
<li data-xf-list-type="ol">Add the pasta to the skillet; season with salt and black pepper. Add the parsley and toss.</li>
</ol></blockquote>

[QUOTE="moreluck, post: 393441, member: 1246"] [B]Leeky Linguine With Shrimp(Rachel Ray) [/B] 1 lb large shrimp, shelled and deveined 1/4 cup extra-virgin olive oil (EVOO) 1 tablespoon grated lemon peel 2 garlic cloves, finely chopped 1/2 teaspoon crushed red pepper flakes salt and black pepper 1 lb fresh linguine 4 leeks, trimmed halved lengthwise, thinly sliced crosswise and washed 1/2 cup dry white wine or vermouth 1/3 cup finely chopped flat leaf parsley (a generous handful)[LIST=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. [*]Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente, about 5 minutes. [*]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. [*]Add the pasta to the skillet; season with salt and black pepper. Add the parsley and toss. [/LIST] [/QUOTE]

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