Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons butter ((salted or unsalted are fine))
  • 1 leek ((cleaned and cut into small pieces, leafy green parts discarded (roughly 1 1/2-2 cups)))
  • 3 cloves garlic ((minced))
  • 2 tablespoons white wine
  • 1 1/2 cups chicken stock
  • 1/4 teaspoon red pepper flakes
  • pinch of salt
  • 1 cup asparagus ((cut into bite-sized pieces, woody stalks discarded))
  • 1 cup mushrooms ((quartered))
  • 4 oz linguine
  • 1/2 tablespoon (all purpose flour)
  • 12 large raw shrimp ((thawed and peeled))
  • fresh parsley
  • Parmesan cheese

Instruction

  • In a 4 quart pot, melt butter over medium heat.
  • Add the leeks and cook for 5 or so minutes, until soft.
  • Add the garlic and stir for one minute.
  • Add the wine, and scrape any bits off the bottom of the pan. Cook for 1-2 minutes until volume is roughly reduced in half.
  • Add the chicken stock, red pepper flakes, salt, asparagus, mushrooms and linguine. Using a spoon, gently press the linguine down until it is submerged in the liquid (this may take a few minutes).
  • Cover pot with a lid, and stir every 2 minutes or so, until linguine is cooked al dente (10-15 minutes).
  • Sprinkle evenly with flour and gently stir to thicken sauce.
  • Fold the shrimp into the pasta, cover the pot with a lid, and reduce heat to low. Cook for 5 more minutes, stirring occasionally, or until shrimp is cooked through.
  • Serve immediately with Parmesan cheese and parsley.