• 6servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Small uncooked shrimp - peeled, deveined,

  2. And shells reserved

  3. 1 3/4 cups 414ml Water

  4. 6 tablespoons 90ml Olive oil

  5. 2 tablespoons 30ml Garlic cloves - minced (large)

  6. 2 1/2 cups 592ml Thinly-sliced leeks, white and pale

  7. Green parts from about 2 large leeks

  8. 1/4 cup 59ml Thinly-sliced stemmed drained peperoncini - (abt 4 whole)

  9. 3 tablespoons 45ml Chopped fresh oregano

  10. 2 teaspoons 10ml Minced lemon peel

  11. 1/4 cup 59ml Dry white wine

  12. 2 tablespoons 30ml Fresh lemon juice

  13. 1 lb 454g / 16oz Linguine

  14. Salt - to taste

  15. Freshly-ground black pepper - to taste

  16. Chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Place shrimp shells in medium saucepan. Add 1 3/4 cups water and a generous pinch of salt. Bring to boil over medium-high heat. Cover, reduce heat to medium-low and simmer until reduced to 1 cup liquid, about 15 minutes. Strain into measuring cup, pressing on shells to extract as much liquid as possible.

  2. Meanwhile, heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp and saute until opaque, about 2 minutes. Using slotted spoon, transfer to medium bowl.

  3. Reduce heat to low. Add remaining 3 tablespoons oil to same skillet. Add garlic and saute until soft, about 1 minute. Stir in leeks, peperoncini, oregano, and lemon peel. Cover and cook until leeks are soft, about 3 minutes. Uncover; add wine, lemon juice, and shrimp-shell liquid. Increase heat to high and boil until reduced by half, about 2 minutes. Remove from heat.

  4. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Add pasta and shrimp to skillet with sauce and toss to coat. Add enough reserved cooking liquid to moisten if necessary. Season to taste with salt and pepper. Transfer to large bowl. Garnish with parsley.

  5. This recipe yields 4 to 6 servings.


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