Savory Shrimp and Leek Linguine with a Zesty White Wine Reduction
Delight your taste buds with this savory Shrimp and Leek Linguine in a zesty white wine sauce. This dish perfectly marries the freshness of expertly sautéed shrimp with the earthy flavors of leeks, all brought together by a fragrant white wine reduction. Cooked linguine serves as a comforting base, while the addition of fresh herbs and citrus brightens up the flavors. This healthy recipe not only makes for a mouthwatering dinner but also offers a nutritious and elegant meal for sharing with family and friends.
4
Servings
170
Calories
11
Ingredients
Ingredients
Small uncooked shrimp
1 lb (peeled and deveined, shells reserved)
Water
1 3/4 cups (for shrimp stock)
Olive oil
6 tablespoons (divided)
Garlic cloves
2 large (minced)
Leeks
2 1/2 cups (thinly sliced (white and pale green parts only from about 2 large leeks))
Fresh oregano
3 tablespoons (chopped)
Lemon peel
2 teaspoons (minced)
Dry white wine
1/4 cup
Fresh lemon juice
2 tablespoons
Linguine
1 lb
Fresh parsley
to garnish (chopped)
Instructions
1
Place the shrimp shells in a medium saucepan and add 1 3/4 cups of water along with a generous pinch of salt.
2
Bring the mixture to a boil over medium-high heat, then cover the saucepan, reduce the heat to medium-low, and let it simmer until the liquid is reduced to 1 cup, approximately 15 minutes.
3
Once reduced, strain the liquid into a measuring cup, pressing on the shells to extract any remaining liquid.
4
In a large skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the shrimp and sauté until they turn opaque, about 2 minutes. Remove the shrimp using a slotted spoon and transfer them to a medium bowl.
5
Lower the heat to low and add the remaining 3 tablespoons of olive oil to the same skillet. Incorporate the minced garlic and sauté until fragrant and soft, about 1 minute.
6
Stir in the sliced leeks, fresh oregano, and minced lemon peel. Cover and cook until the leeks are tender, about 3 minutes.
7
Once the leeks are soft, uncover the skillet and add the dry white wine, fresh lemon juice, and the reserved shrimp-shell liquid. Increase the heat to high and boil the mixture until it is reduced by half, which will take about 2 minutes. Remove from heat.
8
In a large pot, cook the linguine in boiling salted water until it's tender yet al dente, stirring occasionally. Reserve 1 cup of the pasta cooking liquid before draining the pasta.
9
Add the drained pasta and sautéed shrimp to the skillet with the sauce. Toss to combine well, adding reserved cooking liquid as needed to reach the desired consistency.
10
Season the dish to taste with salt and pepper, then transfer to a large serving bowl.
11
Garnish with freshly chopped parsley and serve immediately.
Nutrition Information
5g
Fat
19g
Carbs
14g
Protein
1.25g
Fiber
0.5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Shrimp and Leek Linguine?
It is a healthy and elegant seafood pasta dish featuring sautéed shrimp, leeks, and a fragrant white wine reduction sauce served over linguine.
What size shrimp should be used for this recipe?
The recipe calls for 1 lb of small uncooked shrimp that have been peeled and deveined.
Why are the shrimp shells reserved?
The shells are boiled with water to create a homemade shrimp stock, which serves as the flavorful base for the white wine reduction.
How do I make the shrimp stock?
Boil shrimp shells in 1 3/4 cups of salted water, then simmer for 15 minutes until the liquid is reduced to 1 cup and strain.
How much olive oil is required?
A total of 6 tablespoons of olive oil is used, divided into two 3-tablespoon portions for different stages of cooking.
How long should I sauté the shrimp?
Sauté the shrimp in olive oil over medium-high heat for about 2 minutes until they turn opaque.
How is the garlic prepared for this dish?
Use 2 large garlic cloves, minced, and sauté them in olive oil until they are soft and fragrant.
Which parts of the leeks are used in the recipe?
Use the white and pale green parts only from approximately 2 large leeks, yielding about 2 1/2 cups when thinly sliced.
What herbs are cooked with the leeks?
Three tablespoons of chopped fresh oregano are added to the leeks during the sautéing process.
How is the lemon flavor incorporated?
The dish uses both 2 teaspoons of minced lemon peel and 2 tablespoons of fresh lemon juice for a zesty flavor profile.
How long do the leeks need to cook?
The leeks should be covered and cooked for approximately 3 minutes until they become tender.
What kind of wine should I use for the sauce?
The recipe specifies 1/4 cup of dry white wine to create the reduction.
How much should the sauce liquid be reduced?
After adding the wine, lemon juice, and stock, boil the mixture on high heat until it is reduced by half, which takes about 2 minutes.
What type of pasta is best for this recipe?
Linguine is the recommended pasta for this dish, using 1 lb of dry pasta.
Should I save any of the pasta water?
Yes, reserve 1 cup of the pasta cooking liquid before draining to help adjust the sauce consistency later.
How do I combine the pasta and sauce?
Add the drained linguine and the cooked shrimp to the skillet with the sauce and toss well to combine.
How should the final dish be seasoned?
The dish should be seasoned to taste with salt and pepper before being transferred to a serving bowl.
What is the recommended garnish?
Garnish the finished linguine with freshly chopped parsley.
How many people does this recipe serve?
This recipe is designed to provide 4 servings.
What are the calories per serving?
Each serving contains approximately 170 calories.
What is the nutritional breakdown for fat and protein?
Each serving contains 5g of fat and 14g of protein.
How many carbohydrates are in one serving?
There are 19g of carbohydrates per serving.
Is there fiber in this dish?
Yes, there is approximately 1.25g of fiber per serving.
How much sugar is in the recipe?
The recipe contains a very low amount of sugar, approximately 0.5g per serving.
What style of cuisine is this dish?
This dish is categorized as Mediterranean cuisine.
Is this a quick dinner option?
Yes, it is tagged as a quick dinner and an elegant meal suitable for sharing.
Can I use the shrimp shells if they are frozen?
Yes, as long as they are cleaned, frozen shells can be used to make the stock as instructed.
What if I don't have fresh oregano?
While fresh is recommended, you can substitute with a smaller amount of dried oregano, though the flavor profile will change slightly.
What should the consistency of the pasta be?
The linguine should be cooked until it is tender yet al dente.
When should the dish be served?
The Savory Shrimp and Leek Linguine should be served immediately after garnishing for the best experience.