1 lb. squid ink pasta
16-20 large shrimp, peeled and deveined
2-3 medium leeks, trimmed, washed, sliced into rings
Zest of 2-3 large lemons
2 cloves garlic, minced
4 tbsp. minced fresh parsley
1/2 cup cream
1/2 cup dry white wine
3 tbsp. olive oil
2 tbsp. butter
Salt and pepper to taste
In a large stock pot, set several quarts of salted water to boil.
Heat the olive oil in a large skillet over medium-high heat. When
hot, lay the shrimp in the oil and sautee on both sides for 2-3 minutes
total. Remove shrimp and set aside.
Add pasta to boiling water in stock pot.
Returning to the skillet, turn the heat down to medium and add the
butter. Add the sliced leeks and sautee until just starting to turn
brown. Add the garlic and cook for another minute. Add the wine and cook
until reduced by half.
Add the cream, lemon zest, and 2 tbsp. of the parsley and stir. Allow
the sauce to simmer and thicken for a moment, if necessary. Return
cooked shrimp to the sauce and turn off the heat.
Check the pasta. When sufficiently al dente
, drain into a colander, then transfer to the skillet and toss with the sauce and the shrimp.
Plate the pasta and garnish with remaining parsley and slices of the zested lemons. Serve immediately.