Tagliatelle with Leeks and Shrimp by Cyndiok

[S_Wirth]

Tagliatelle with Leeks and Shrimp

This is a very good pasta dish. Quick, easy and elegant. Nice blend of flavors
approx 4 servings

4 tablespoons
olive oil, divided-see below
1 pound medium cleaned shrimp,
2 large leeks
2 TBS kosher or reg salt
1 TBS minced shallot
2 TBS butter (optional)
1 cup chicken broth (college Inn)
1 pound Tagliatelle or other pasta
1/3 cup Romano or parmesan cheese
Salt and pepper taste

In sauté pan, heat 2 tablespoons of the olive oil and quickly sear shrimp for 2 minutes ( 1 minute each side). Set aside.

Trim leeks and discard top 1/3 of tough green portion. Slice remainder into 1/2-inch-thick rounds and rinse in several changes of cold water to remove all soil and grit. Drain well and pat dry.

Bring water to a boil with the 2 tablespoons of salt.

In saute pan, heat remaining olive oil, add leeks and saute over medium heat, until leeks are softened, about 5 minutes. Add shallot and cook, stirring 1 minute. Add butter and chicken broth and simmer gently for 3 minutes. Add shrimp and simmer an additional minute. Remove pan from heat and put in serving bowl you plan to use. Add salt and pepper to taste.

Add dried pasta to boiling water, stirring with a wooden spoon. If pasta is fresh, it will be done as soon as water returns to a boil. Otherwise, boil for 2 minutes, then turn off heat and let sit for remaining cooking time as specified on package.

Drain pasta well and then add it to shrimp/leek sauce and toss to coat pasta.

Add cheese to your taste.

NOTE: Shrimp cook fast and are delicate, so be careful not to overcook in pan. The heat from the pasta and the initial cooking time is enough to cook them thoroughly.

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