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Culinary Escape to Spain
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Pasta, Shrimp, and Leeks

Source: Burt Wolf's Table
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Active Time:  25 Minutes
Total Time:  25 Minutes
  Makes 6 servings
RECIPE INGREDIENTS
4 tablespoons olive oil
1 pound uncooked medium shrimp, shelled and deveined
2 large leeks
6 quarts water
2 tablespoons coarse salt
1 teaspoon minced shallot or onion
2 tablespoons unsalted butter (optional)
1 cup chicken stock
1 pound fresh tagliatelle or other fresh pasta
1/3 cup grated Pecorino Romano cheese, plus more for the table
DIRECTIONS
In a saute pan over medium-high heat, warm 2 tablespoons of the olive oil and quickly sear the shrimp for 2 minutes. Set aside.


Trim the leeks and discard the top third of the tough green portion. Slice the remainder into 1/2-inch-thick rounds, and rinse in several changes of cold water to remove all soil and grit. Drain well.


Bring the water to a boil with the coarse salt.


In a saute pan, heat the remaining 2 tablespoons of olive oil, add the leeks, and saute over moderate-high heat, stirring until softened, about 5 minutes. Add the shallot or onion, and cook, stirring for 1 minute. Add the butter and the chicken stock, and simmer gently for 3 minutes. Add the shrimp and simmer for an additional 1 minute. Season to taste with salt and pepper.


Add the pasta to the boiling water, stirring with a wooden spoon. The pasta will be done as soon as the water returns to the boil, 30 seconds to 1 minute.


Drain the pasta well, add the leek sauce, and toss thoroughly to coat the pasta with the sauce.


Sprinkle with Pecorino Romano cheese. Toss well and serve with additional Pecorino Romano on the side.


Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Pasta with Shrimp
Nutrition Facts per Serving
Yield:   Makes 6 servings
Calories: 317
Fat. Total: 12g
Fiber: 2g
Carbohydrates, Total: 28g
Sodium: 529mg
% Cal. from Fat: 34%
Cholesterol: 121mg
Protein: 22g
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