Leeky Linguine with Shrimp and Asparagus

This was another one of those recipes I've been meaning to try for quite some time now, and I finally got around to it last week. I knew I'd like it... shrimp and asparagus... how could it go wrong? But I was worried about the boys liking it and expected them all to turn their noses up at it. Surprisingly, they loved it! They completely cleaned their plates and had seconds and even Jared dug in. This was super easy and fast and very tasty. It's not a "saucy" pasta but, it's really light, perfect for a spring pasta, and has just a hint of a "kick" from the red pepper.

I got this off of Taste and Tell, one of my favorite sites, and she got it from Every Day with Rachel Ray (be sure and check out her picture... it's much prettier and more appetizing looking... I'm terrible at getting good pictures of food!). The original recipe didn't include the asparagus, but I felt like it needed something and it was definitely a welcome addition.

Leeky Linguine with Shrimp and Asparagus

Makes 4 (large) portions (With the addition of the asparagus, it fed a lot more than that)

1 lb. large shrimp, shelled and deveined

2 T plus about 4 T extra-virgin olive oil (EVOO)

1 tablespoon grated lemon peel

2 cloves garlic, grated or finely chopped

1/2 teaspoon crushed red pepper

Pinch of kosher salt

Black pepper to taste

1 lb. linguine

4 leeks --- trimmed, halved lengthwise, thinly sliced crosswise and washed

1 bunch asparagus, cleaned, trimmed, and cut into chunks

1/2 cup dry white wine or vermouth (or chicken broth)

1/3 cup finely chopped flat-leaf parsley

Parmesan Cheese

In a bowl, toss the shrimp with 2 tablespoons EVOO, lemon peel, garlic and crushed red pepper; season with salt and black pepper.

Bring a large pot of water to a boil, add the pasta and cook until al dente, about 5 minutes.

While the pasta is working, in a large skillet, heat the remaining 4 tablespoons of EVOO. Add the leeks and asparagus and cook until the leeks are wilted and asparagus is tender crisp, about 5-8 minutes. Push the leeks and asparagus to the side of the pan, add the shrimp to the skillet and cook until pink and firm. Pour in the wine (or broth) and stir, scraping up any browned bits from the bottom of the pan.Add the pasta to the skillet; season with additional pepper if desired. Add the parsley and a healthy sprinkling of Parmesan cheese and toss.