Directions: |
Directions:Heat large covered saucepot of water to boiling on high. Add 2 tsp. salt.
Trim and discard root and dark green top from leeks. Discard any tough outer leaves. cut leeks lengthwise in half, then crosswise into ¼ in. wide slices. Place leeks in large bowl of cold water; with hand swish to remove any sand. Drain leeks well.
In 12 inch skillet, heat 1 tsp. oil on medium high. Sprinkle shrimp with ¼ tsp. each salt and ground black pepper. Add half of shrimp to pan; cook 1 to 2 minutes or until just pink and curled, turning once. transfer to plate. repeat with 1 tsp oil and remaining shrimp.
In same skillet, heat remaining tbsp. oil on medium low heat. add leeks, garlic, and crushed red pepper; stir well. cover and cook 10 minutes or until tender, stirring occasionally. Uncover and add wine. Heat to boiling, then reduce heat to medium and simmer 4 to 5 minutes or until wine is reduced by half.
Meanwhile, add fettuccini to boiling water. Cook 2 minutes less than minimum time that label directs, stirring occasionally. reserve 1 c. cooking liquid. Drain pasta, add to skillet. Add butter and shrimp. Cook on medium 2 minutes or until noodles are al dente and glazed with sauce, tossing frequently. Add basil, parsley, and ¼ tsp. salt. Cook 2 minutes longer, tossing and adding some reserved cooking liquid if mixture seems dry.
Divide among serving plates, With zester, grate a little lemon peel directly over pasta. |
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