Shrimp and Leeks with Angel Hair Pasta

Hartford Courant
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Ingredients

  • salt
  • 1 Tbsp olive oil
  • 1 cup finely chopped leek, white part only (from 1 leek)
  • 1/2 lb peeled medium-size raw shrimp
  • 1/4 cup dry vermouth or dry white wine
  • 1 Tbsp capers
  • 1/8 tsp pepper
  • 1 Tbsp finely chopped Italian parsley

Instructions

1

Cook pasta in a large pot of vigorously boiling salted water until tender. Drain pasta, reserving 1/4 cup of the pasta cooking water.

2

While pasta is cooking, pour oil into large skillet. Heat over medium heat. Add leek and cook for 3 minutes or until turning translucent. Add shrimp to skillet in a single layer. Cook for 2 minutes per side (longer if shrimp are frozen) until shrimp turn pink.

3

Add vermouth to skillet and scrape up any browned bits. Add 2 tablespoons reserved pasta liquid to make a slightly thickened sauce. Stir in capers, pepper and parsley. Stir in pasta and heat through. If mixture is dry, add remaining pasta water. Serves 2.

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Jan 2010 Added