Dress up linguine for entertaining by combining shrimp, leeks, peperoncini peppers and a touch of lemon.
The dish is among about 175 recipes in "Bon Appetit Keep It Simple" (Conde Nast-Potter).
Recipes run the gamut from soups to desserts, with eggs, beans and grains, and cookies among chapter headings.
Shrimp & Leek Linguine in White Wine Sauce1 lb. small uncooked shrimp, peeled, deveined, shells reserved1-3/4 cups water6 tbsp. olive oil2 large garlic cloves, minced2-1/2 cups thinly sliced leeks (white and pale green parts only, from about 2 large leeks)1/4 cup thinly sliced stemmed drained peperoncini (about 4 whole)3 tbsp. chopped fresh oregano2 tsp. minced lemon peel1/4 cup dry white wine2 tbsp. fresh lemon juice1 lb. linguineChopped fresh parsley
Place shrimp shells in medium saucepan. Add 1-3/4 cups water and 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.
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. 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.
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.
Makes 4 to 6 servings.
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