This is a fairly quick and easy pasta to put together. A whole grain noodle is nice because of the extra chew. Barilla makes one called “Plus” that is easy to find, tastes good, and cooks up nicely. The lemon gives it a nice bright flavor.
INGREDIENTS:
1 bunch arugula, washed and stemmed 2 leeks, white part and palest green only, split the length and cut diagonally 1/8th inch, washed 1 pound shrimp, 31/40 size, peeled, de-veined, cleaned 3 cloves garlic, peeled and minced ½ cup white wine (Nothing sweet such as gewürztraminer or riesling) ¼ cup lemon juice +1 lemon halved olive oil as needed 2-4 tablespoons butter 2 cups reserved pasta cooking water ¾ pound spaghetti Salt and pepper to taste
METHOD:
Heat water for pasta.
Once water is boiling, heat a large (12-14 inches) sauté pan over medium heat. When hot, liberally film with oil and when hot, add the leeks. Gently cook until tender and translucent, being careful not to burn them.
While the leeks cook, cook the pasta according to instructions on package. When done, be sure to save 2 cups of the cooking water as this is the base of your sauce.
While pasta cooks, make a space in the center of the leeks and be sure there is some oil on the pan bottom. Make a well in the center of the pan and be sure there is some oil. Add the garlic and cook until fragrant. Add the shrimp and toss to coat with oil. Cook just to color the shrimp all over. Season everything with salt and pepper, then toss to combine the alliums with the shrimp.
Scatter the arugula over the pan and toss to wilt.
The pasta should be done, so have your pasta water handy. Add the wine to the pan and cook until reduced by 80 %. Add the lemon juice and reduce by 80%. Add 2 tablespoons butter to the pan and swirl to mix in. Add 1 cup pasta water and stir in. Add the pasta to the pan, tossing to mix. Stir, mixing the butter in with the water, cooking to reduce the liquid in the pan to a sauce like consistency. If you do not have much liquid, add the other cup of pasta water and more butter, stirring until the liquid achieves a light sauce-like consistency.
Squeeze a little lemon juice over the pasta and serve.
Chef’s Notes:
There is starch from the pasta left in the pasta cooking water, and that is what thickens the sauce. If you want something a little richer, add ¼-½ cup of heavy cream to the pan along with the first addition of butter. If you don’t have leeks, just use an onion cut in half and then thin half-moons. Onions tend to cook faster than leeks, and are not so prone to burning as leeks.
Serves: 4
Source: Chef Andrew E Cohen
If you enjoyed this article, please consider sharing it!
I tried this recipe and it was so delicious!