- 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
- Salt and ground pepper
- 1 pound fresh tagliatelle or other fresh pasta
- 1/3 cup grated Pecorino Romano, plus more for the table
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. Toss well and serve with additional Pecorino Romano on the side.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
317 calories; 12g total fat; 121mg cholesterol; 529mg sodium; 28g carbohydrates; 2g fiber; 22g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.