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
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.