Leek and Shrimp Pasta Delight

Ingredients

• 2 tablespoons kosher salt (for pasta water)
• 1 pound tagliatelle or fettuccine pasta
• 2 large leeks
• 4 tablespoons olive oil, divided
• 1 pound medium shrimp, shelled and deveined (fresh or frozen, thawed)
• 1 teaspoon minced shallot
• 2 (1/2-ounce) tablespoons unsalted butter (optional, for added richness)
• 1 cup homemade chicken stock or high-quality canned chicken broth
• 1/3 cup grated Pecorino Romano cheese, plus more for serving
• Salt and freshly ground black pepper, to taste

Instructions

1. Bring 6 quarts of water to a rolling boil in a large pot. Add the 2 tablespoons of kosher salt to season the water, which will season the pasta from within.
2. Add the tagliatelle or fettuccine to the boiling water, stirring gently with a wooden spoon to prevent sticking. If using fresh pasta, it will cook very quickly, often just as the water returns to a boil. For dried pasta, boil for 2 minutes, then turn off the heat and let the pasta sit in the hot water for the remaining time specified on the package, or until al dente. This method helps to achieve a perfectly tender texture without overcooking.
3. While the pasta cooks, prepare the leeks. Trim off the root ends and discard the tough, dark green portions (roughly the top one-third of the leek). Slice the remaining pale green and white portions into 1/2-inch-thick rounds. Place the sliced leeks in a colander and rinse thoroughly under cold running water, separating the rings to remove any hidden grit or dirt. Drain very well, pressing out excess water.
4. In a large sauté pan or skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the shelled and deveined shrimp to the hot pan and cook quickly, stirring only occasionally, for about 2 minutes. The shrimp should turn pink and opaque but not be fully cooked through at this stage. Transfer the partially cooked shrimp to a plate to set aside; they will finish cooking in the sauce.
5. Using the same sauté pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the cleaned and drained leeks to the pan and cook, stirring frequently, until they have softened and become tender, which typically takes about 5 minutes. If the leeks start to brown too quickly, reduce the heat to medium to ensure they caramelize gently rather than burn.
6. Add the minced shallot to the softened leeks and cook, stirring constantly, for about 1 minute until fragrant. Stir in the unsalted butter (if using, for extra richness) and pour in the chicken stock. Bring the mixture to a gentle simmer and let it cook for 3 minutes, allowing the flavors to meld and the sauce to reduce slightly.
7. Return the partially cooked shrimp to the pan with the leek and stock mixture. Simmer for an additional minute, just until the shrimp are fully cooked through and heated. Season the sauce generously with salt and freshly ground black pepper to taste. Remember that Pecorino Romano is salty, so adjust accordingly.
8. Once the pasta is cooked to your liking, drain it thoroughly, reserving a small amount of the pasta cooking water if desired (this can be used to loosen the sauce if it becomes too thick). Return the drained pasta to its original pot or transfer it to a large serving dish. Add the shrimp and leek sauce to the pasta and gently toss to coat every strand evenly.
9. Finally, sprinkle the 1/3 cup of grated Pecorino Romano cheese over the pasta, toss well again to distribute the cheese, and serve immediately. Offer additional grated Pecorino Romano at the table for guests to add as they wish.

Adapted From

Lidia’s Italian Table

Buy On Amazon

Tips for Perfection

• Perfect Pasta: Always cook your pasta al dente – tender with a slight bite. It will continue to cook slightly when tossed with the hot sauce.
• Don’t Overcook Shrimp: Shrimp cook very quickly. Overcooked shrimp become rubbery. Cook them just until they turn pink and opaque.
• Clean Leeks Thoroughly: Leeks are notorious for trapping dirt between their layers. Rinse them meticulously under cold water after slicing.
• Quality Stock Matters: Since the sauce is broth-based, the quality of your chicken stock or broth significantly impacts the final flavor. Use homemade if possible, or a low-sodium, high-quality store-bought option.
• Seasoning is Key: Taste your sauce before adding the pasta. Adjust salt and pepper as needed, remembering that Pecorino Romano adds a significant salty kick.

Variations and Customizations

This shrimp and leek pasta is wonderfully flexible. Feel free to experiment with these ideas:

• Add a Splash of Wine: A quarter cup of dry white wine, added after the shallots and before the stock, can deepen the flavor of the sauce. Let it reduce by half before adding the stock.
• Herb Power: Fresh herbs like finely chopped parsley or chives, stirred in at the end, can add a burst of freshness.
• Vegetable Boost: Incorporate other quick-cooking vegetables. Asparagus spears, cherry tomatoes, or a handful of fresh spinach would all be delicious additions, added during the last few minutes of the sauce simmering.
• Make it Spicy: A pinch of red pepper flakes sautéed with the shallots can add a subtle warmth and kick.
• Other Pasta Shapes: While tagliatelle and fettuccine are ideal, other long pasta shapes like linguine or even short shapes like penne or rigatoni can work.

Serving Suggestions

This elegant pasta dish is a complete meal in itself, but it pairs beautifully with:

• Crusty Italian bread for soaking up any leftover sauce.
• A simple green salad with a light vinaigrette to balance the richness.
• A crisp, dry white wine like a Pinot Grigio or Sauvignon Blanc.

Insights from Our Recipe Testers

We hope this enhanced recipe for Shrimp and Leek Pasta inspires you to create a delicious and memorable meal in your own kitchen. This dish truly celebrates the elegance of simple, fresh ingredients and the mastery of Italian culinary traditions. It’s a testament to Lidia Bastianich’s enduring influence and a perfect example of how quick can also be incredibly gourmet.

If you’ve tried this recipe, we’d love to hear from you! Share your creations on Instagram by mentioning @leitesculinaria or tagging #leitesculinaria. Your culinary adventures inspire us!