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by Sandyon Mar 3, 2017 (updated Nov 12, 2018)
Enjoy this Shrimp Lemon-Leek Linguine Recipe, a fresh pasta dish made with sauted leeks, lingune, large shrimp, and lemon zest!
It was one of those March days, when the sun shines hot and the wind blows cold: when it is summer in the light, and winter in the shade. —Charles Dickens
Here in Bend, the chill of March goes right to the bones. But the blue skies and sunshine are out of this world bright and beautiful! It reminds me of a walk that we took Haggis on, where we met a cutie-pie Norwich Terrier, Wendy. A little background about Haggis–he usually thinks he’s bigger than any other dog (in this case he was), and he has a rather snooty personality, as in, I don’t have time for you. But Wendy was different, maybe because she was a shy, rescue dog, and Haggis actually went toward her, to be friends.
How sweet is this in life? We really do need to lean in to people when we want to make new friends, or we’re lonely, and we know we need that human connection.
Living in a new town, I’ve had to extend myself more than I’m use to. It’s good to do, because for many, friendships do not come easily. Thereare a lot of hurting people in this world who could use more love, more loving action, more reaching out, inviting, extending, bending, reaching … (above my happy fiddle leaf fig, happy with the sunshine, on my instagram.)
Shrimp Lemon-Leek Linguine Recipe
This Shrimp Lemon-Leek Linguine Recipe today is super easy, Friends.
In less than 30 minutes, you can have dinner on the table.
Here’s a fun menu for a March chilly-on-the-outside, but warm-on-the-inside, dinner!
In what ways can you lean into a person who you believe needs an extra boost this week?
5 stars (4 reviews)
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Get the Recipe:Shrimp Lemon-Leek Linguine Recipe
Prep Time: 15 minutes mins
Cook Time: 15 minutes mins
Total Time: 30 minutes mins
Yield: 4
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Ingredients
- 1 pound large shrimp, shelled and deveined
- 1/4 cup extra-virgin olive oil
- 1 tsp. grated lemon peel + juice
- 2 cloves garlic, finely chopped
- 1/2 tsp. crushed red pepper
- Salt and black pepper
- 1 pound linguine, we use DeLallo
- 4 leeks, trimmed, halved lengthwise, thinly sliced crosswise, and washed
- 1/2 cup dry white wine, or Vermouth
- 1/2 cup heavy whipping cream
- 1/3 cup finelychopped fresh chives
Instructions
In a bowl, toss the shrimp with 2 tablespoonsolive oil, 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,according to package directions.
While the pasta is cooking, in a large skillet, heat the remaining 2 tablespoonsolive oilover medium-high heat, and cook the leeks for about 5 minutes. Season with salt and black pepper. 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 cream and stir, scraping up any browned bits from the bottom of the pan.
On a large platter, add the pasta; place the shrimp mixture on top. Salt and pepper to taste (if needed); add the chives, lemon zest, and fresh squeezed lemon juice over the top; serve!
Author: Sandy / Reluctant Entertainer
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!
More recipes: Creamy Garlic Lemon Butter Pasta (Oh, Sweet Basil), Pasta with Lemon, Fennel, and Kale (A Beautiful Plate), Lemon Shrimp Pasta with Orzo and Asparagus (Well Plated), and my Creamy Shrimp Fettucini Alfredo.
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Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
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originally published on Mar 3, 2017 (last updated Nov 12, 2018)
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2 comments on “Shrimp Lemon-Leek Linguine Recipe”
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Rosemary —Reply
I don’t have a lot of experience cooking seafood, but I found some fresh tiger prawns on sale and already had some white wine and leeks in the fridge, so I googled my way here and am I ever glad I did!
This is the first time I have ever made this type of sauce. It was quick and easy to prepare, and sooooo delicious. Anyone you serve it too will think you slaved over it for hours. I will definitely make it again!Kirstin Troyer —Reply
Oh yum!!!! I love a good shrimp dish.
