Tagliatelle with Leeks and Shrimp
by Lidia Bastianich
Serves 4

This winner is from Lidia Bastianich, host of PBS's "Lidia's Italian Table'" and author of the companion cookbook of the same name. If you're tired of pasta with heavy sauces, take a look. Lidia uses a light chicken stock to complement sautéed leeks and shrimp.

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

2. 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.

3. Bring 6 quarts of water to a boil with the 2 tablespoons of salt.

4. In sauté pan, heat remaining olive oil, add leeks and sauté over moderately high heat, stirring until softened, about 5 minutes. Add shallot and cook, stirring 1 minute. Add butter and stock and simmer gently for 3 minutes. Add shrimp and simmer an additional minute. Add salt and pepper to taste.

5. Add tagliatelle 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.

6. Drain pasta well, add leek sauce and toss to coat pasta.

7. Sprinkle with Pecorino Romano cheese. Toss well and serve with plenty of additional cheese.

 

Om 10.11.04 D.G. wrote:
What a fabulous dish. The key was the shrimp. This recipe assures the most perfectly cooked shrimp you will ever have. They are just cooked through. The leek-and-shallot combo gives a lovely depth of flavor. Thank you, Mr. Leite!

On 4.9.06 Isabella wrote:

This is a wonderful dish. It was simple to make and absolutely delicious. I used a tagliatelle made from farro, which added a nice depth. Wonderful!