Rachael Ray’s "Leeky" Linguine with Shrimp
Who can argue with a bowl of pasta? It doesn’t matter what time of year it is, I can always eat pasta. Nick was in the mood for pasta tonight as well, so I pulled out this Rachael Ray recipe. I already had the leeks on hand, so it was perfect for this week.
Don’t be put off by leeks- they have a nice mild flavor similar to scallions, but they’re larger. The most important thing to remember is to clean them properly. After discarding the dark green parts, chop up the white and light green parts into rings, half-moons, whatever the recipe calls for. Then submerge them in a bowl of cold water to wash off all of the silt. Let the silt settle for a few minutes, and spoon out the leeks from the water.
This recipe was quick and light – the only issue I had was that it was a little peppery. I might cut back a little on one of the peppers, the regular or the crushed red.
Wow-dinner looks great over here. I caught the link over from Tuesdays with Dorie. Welcome!
Your dinner looks great!! Welcome to TWD!
Cute Blog! Keep up the good work!
I have made this before, and love it!! Yours looks great!
I really love leeks so I think this might be fun to try!
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I think leeks are under-used in every day cooking – they really are delicious! I bet they were delicious with the shrimp too.
I made this myself last night! I used wheat pasta instead and thought it was wonderful! I love trying out new recipes too—and I’m a newlywed with a hungry husband too! Anyway, this was my first time using leeks–loved them, thought their flavor was nice, enjoyed the marinade to the shrimp as well. Bought a big bag of shrimp from Costco, made it easier to have it shelled and deveined already.