Shrimp Lemon-Leek Linguine Recipe

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. There are 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?

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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

 

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• 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 finely chopped fresh chives

Instructions

 

• In a bowl, toss the shrimp with 2 tablespoons olive 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 tablespoons olive oil over 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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