Shrimp and Leek Linguine in White Wine Sauce
- 1 pound small uncooked shrimp, peeled, deveined, shells reserved
- 6 tablespoons olive oil
- 3 large garlic cloves, minced
- 3-4 sweet mini bell peppers
- 2 1/2 cups thinly sliced leeks (white and pale green parts only from about 2 large)
- 1/4 cup thinly sliced stemmed drained peperoncini (about 4 whole)
- 3 tablespoons chopped fresh oregano (if dry, 1 tablespoon)
- 2 teaspoons minced lemon peel
- 1/2 cup dry white wine
- 2 tablespoons fresh lemon juice
- 1 pound linguine
- Chopped fresh parsley (optional)
Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp and sauté until opaque, about 2 minutes. Using slotted spoon, transfer to medium bowl. Reduce heat to low. Add remaining 3 tablespoons oil to same skillet. Add garlic and sauté until soft, about 1 minute. Stir in leeks, bell peppers, peperoncini, oregano, and lemon peel. Cover and cook until leeks are soft, about 3 minutes. Uncover; add wine and lemon juice. Increase heat to high and boil until reduced by half, about 2 minutes. Remove from heat.
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.