Leeky Linguine with Shrimp

From Everyday with Rachael Ray, April 2008. Leeks are a low moderate potassium vegetable. Cut them as directed before washing in a large bowl or sink of cold water. Swish the leeks around in the water to loosen any grit between the layers. Take them out of the water and drain on a clean kitchen towel.

1 lb. large shrimp, shelled and deveined
1/4 cup 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. fresh linguine
4 leeks --- trimmed, halved lengthwise, thinly sliced crosswise and washed
1/2 cup dry white wine or vermouth
1/3 cup finely chopped flat-leaf parsley

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

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

3. While the pasta is working, in a large skillet, heat the remaining 2 tablespoons of EVOO, 2 turns of the pan, over medium-high heat. Add the leeks and cook until wilted, about 5 minutes. Push the leeks to the side of the pan, add the shrimp to the skillet and cook until pink and firm. Pour in the wine and stir, scraping up any browned bits from the bottom of the pan.

4. Add the pasta to the skillet; season with additional pepper if desired. Add the parsley and toss.

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[Miriam Ottawa]

Hi,
just thought I'd let you know almost all frozen shrimp is preserved with PHOSPHATES AND IS 10 TIMES WORSE THAN EATING CHEESE AND MILK ALL THE TIME!

IF YOU ARE GOING TO BUY SHRIMP MAKE SURE IT IS THE ORGANIC ONES ONLY PRESERVED WITH A BIT OF SALT.
they probably cost 5 times more- I pay about $10 for a 250g bag med shrimp and the jumbo shrimp= all natural at a local fish shop I pay $20 for 1lb and that is about 15 shrimp!

EVEN THE NEPHORLOGISTS HERE DID NOT KNOW THIS ABOUT THE FROZEN SHRIMP UNTIL I FOUND THIS OUT FROM MY MOTHER AND THE LOCAL FISH SHOP!