Baby leeks add extra sweetness to this classic shrimp and pasta dish. Quick enough for a weeknight meal.
Courtesy of Katerina Wright.
ingredients
directions
Put a heavy pot over lot heat and add olive oil, one tablespoon of butter, leeks and a healthy pinch of salt.
Cook the leeks stirring every once and awhile until the leeks have softened and almost melted. They shouldn’t brown.
Add the garlic and cook for 3 more minutes.
Turn up the heat to medium heat and add tomatoes.
Saute for 3 to 4 minutes.
Add the white wine and simmer for 5-8 minutes or until liquid is reduced by half.
Add parsley and shrimp and cook for 2-3 minutes or until just cooked through. This will depend on size.
Add salt, freshly ground pepper and remaining butter to taste.
Toss with pasta and serve immediately.