Are you looking to add an exciting and flavorful dish to your dinner rotation? Look no further than this delicious and easy-to-make shrimp and leek linguine in white wine sauce. This recipe is perfect for those who love to experiment with new flavor combinations, as it combines the bold flavors of garlic, leeks, shrimp, and dry white wine in a creamy and savory sauce.

Not only is this recipe packed full of delicious ingredients, but it is also incredibly easy to make. With just a few simple steps, you can have a restaurant-quality meal on your table in no time. And if you have any leftovers, this dish reheats beautifully for a quick and easy lunch or dinner the next day.

So why not try something new tonight and give this shrimp and leek linguine in white wine sauce a try? Your taste buds will thank you!

Why You’ll Love This Recipe

If you’re looking for a pasta dish that’s both easy to make and packed with flavor, this Shrimp and Leek Linguine in White Wine Sauce recipe is sure to be a hit. But why exactly will you love it? Let me count the ways.

First, there’s the unbeatable combination of plump shrimp and tender linguine noodles. It’s a classic pairing for a reason – because it just works! But this recipe takes things up a notch by adding in sweet, caramelized leeks for even more depth of flavor.

And let’s not forget about that white wine sauce. Made with dry white wine, garlic, and lemon peel, this sauce is light and refreshing while still being big on taste. Plus, it pairs perfectly with the shrimp and leeks to create a harmonious medley of flavors.

But what really sets this recipe apart is how simple it is to make. With just a handful of ingredients and some basic cooking techniques, you can have a gourmet-quality meal on the table in no time flat. And if you want to switch things up, there are plenty of substitutions and variations you can try (more on that later!).

All in all, this Shrimp and Leek Linguine in White Wine Sauce recipe is a real winner. So why not give it a try tonight? Your taste buds will thank you.

Ingredient List

Dive into a plate of deliciousness with our shrimp and leek linguine.

Ingredients you’ll need:

1 lb. small uncooked shrimp, peeled and deveined, shells reserved (about 3/4 cup)
6 tablespoons olive oil, divided
2 large garlic cloves, minced
3/4 cup dry white wine
4 cups water
1 lb. linguine pasta
Salt and freshly ground black pepper, to taste

For the sauce:

Reserved 1/2 cup shrimp shells
2 tablespoons olive oil
1 large leek, white and light-green parts only, sliced thin
1 small peperoncini, sliced thin (optional)
2 teaspoons chopped fresh oregano
Lemon peel from one lemon
Salt and freshly ground black pepper, to taste

Garnish:

Freshly chopped parsley
Freshly squeezed lemon juice

Note: If you can’t find fresh oregano or don’t like it, substitute it with a tablespoon of dried oregano.

The Recipe How-To

Let the flavors dance on your taste buds with this tantalizing white wine sauce.

Preparation: Begin by peeling and deveining 1 pound of small uncooked shrimp. Keep the shells reserved. Mince 2 large garlic cloves and set aside. Bring 4 cups of water to a boil in a large pot.

In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the minced garlic and sauté for about 1 minute or until soft.
Stir in 2 leeks, white and light-green parts only, sliced thinly.
Add some spicy kick with 1/4 teaspoon red peperoncini and 1 tablespoon fresh oregano.
Grate about 1 teaspoon of lemon peel into the mixture, then cover and cook for about 15 minutes, or until the leeks are soft.
In a separate pot, add the reserved shells from the shrimp into the boiling water.
Reduce heat and let them simmer for about 10 minutes to make a flavorful shrimp broth.
Remove the shells from the broth and discard them.
Raise the heat on the skillet with the leeks to high, then add 4 tablespoons of dry white wine and let it reduce by about half.
Strain 2 cups of the shrimp broth, then add it to the skillet with the reduced wine mixture.
Bring to a boil, then reduce heat to medium-low and let it simmer for about 8-10 minutes.
Meanwhile, cook 1 pound of linguine pasta in salted boiling water until al dente according to package instructions.
Add your prepared shrimp to the sauce in the skillet, reserving 1/3 pound for later use.
Add some fresh lemon juice with 3 tablespoons of minced fresh parsley, then cook for about 3-4 minutes or until shrimp is pink and fully cooked.
Remove from heat and set aside.
In a large pot, mix the pasta with the shrimp sauce.
Add in the reserved 1/3 pound of shrimp and 4 tablespoons of divided olive oil.
Toss to coat evenly, then serve your delicious Shrimp and Leek Linguine in White Wine Sauce immediately!

Substitutions and Variations

A touch of white wine makes this pasta dish extra special.

If you want to try some variations in this shrimp and leek linguine recipe, here are some options:

– Crab meat: Instead of shrimp, you can use crab meat to make a delicious seafood pasta. You can buy fresh or canned crab meat and add it to the white wine sauce along with the leeks.

– Scallops: Another option is to use scallops as your main seafood ingredient. They add a delicate and sweet flavor to the dish, and they cook in just a few minutes.

– Vegetarian version: If you want to make a vegetarian version of this recipe, you can omit the shrimp and use mushrooms instead. You can add sliced mushrooms to the sautéed leeks and garlic or cook them separately with olive oil, salt, and pepper.

– Creamy linguine: For a creamier sauce, you can add heavy cream or half-and-half to the white wine sauce after adding the lemon juice. Let it simmer for a couple of minutes until it thickens, then pour it over the linguine.

– Spicy kick: To add some heat to this linguine recipe, you can add red pepper flakes or chopped peperoncini to the sautéed leeks and garlic. You can also try using spicy arrabbiata sauce instead of white wine sauce.

– Different herbs: If you don’t have oregano or parsley, feel free to use other fresh herbs like basil, thyme, rosemary or dill. They all pair well with seafood and white wine sauce.

Overall, this shrimp and leek linguine recipe is very versatile and adaptable to your taste preferences. Don’t be shy to experiment with different ingredients and make it your own!

Serving and Pairing

Get your seafood fix with succulent shrimp nestled among al-dente linguine.

This shrimp and leek linguine in white wine sauce recipe is a delightful meal that would impress your dinner guests or make a great evening treat for yourself. The rich sauce and tender shrimp will leave your taste buds fully satisfied.

This dish pairs perfectly with a dry white wine, such as a Sauvignon Blanc or Pinot Grigio. Their crisp and light flavors complement the citrusy and herbaceous notes of the dish, while their acidity cuts through the creaminess of the sauce.

To balance out this meal, serve it with a side salad tossed in a tangy vinaigrette or some roasted asparagus. These sides enhance the freshness of the dish and add an extra crunch to it.

For dessert, we suggest pairing this dish with a light and fruity sorbet or even some lemon bars to carry on the citrus theme.

In summary, this shrimp and leek linguine in white wine sauce recipe is best served with a clean and crisp white wine and partnered up with a fresh side salad or roasted vegetables. As for dessert options, stick with something light and refreshing to complement the richness of the pasta dish. Bon appétit!

Make-Ahead, Storing and Reheating

This pasta is perfect for date night or a cozy dinner at home.

If you want to make this shrimp and leek linguine in white wine sauce ahead of time, you can prepare the sauce and pasta separately. Keep them stored in separate airtight containers in the fridge for up to 2 days before serving.

When it comes to reheating, you may need to add a little bit of water or broth to the pasta and sauce mixture. This will help prevent the linguine from becoming too dry or clumpy. Microwave the container on medium heat for about 2 minutes, then stir thoroughly and reheat for another minute until fully heated through.

Alternatively, you can reheat the dish on the stovetop. Heat a small amount of oil or butter in a nonstick skillet over medium heat. Add the pasta and sauce mixture along with a splash of water, then cover and cook until heated through, stirring occasionally.

Reheating leftover seafood dishes can be tricky as it tends to get tough when overcooked or reheated improperly. So, it’s crucial not to overheat the shrimp when reheating it. It’s best to add the shrimp last minute just before serving.

Remember that once cooked, seafood should not sit out at room temperature for more than 2 hours. You can refrigerate any leftovers for up to 3 days in an airtight container. However, reheating it again beyond that period is not recommended as it may become dangerous for consumption due to potential spoilage.

Overall, it’s always best to prepare this dish fresh for optimal flavor and texture. But with these helpful tips, you can still make-ahead, store as well as reheat your shrimp and leek linguine in white wine sauce while maintaining its delicious taste.

Tips for Perfect Results

Our linguine recipe is easy to make, but looks (and tastes!) like a fancy restaurant dish.

To ensure perfect results for your shrimp and leek linguine in white wine sauce recipe, it’s important to keep in mind a few key tips. These tips will help you create a dish that is not only delicious but also visually stunning.

The first tip is to make sure you use fresh parsley and lemon peel. These two ingredients add brightness and flavor to the dish, so using fresh rather than dried will make a big difference. Be sure to zest the lemon carefully, avoiding the bitter white pith.

When cooking the linguine, be sure to follow the package instructions and cook it al dente. This means it should still have some texture and bite when you bite into it. Overcooked pasta can become mushy and won’t have the desired texture that contrasts well with the tender shrimp.

It’s important to avoid overcooking the shrimp as well. When they’re overcooked, they become rubbery and tough, ruining their delicate flavor and texture. To achieve perfectly cooked shrimp, cook them just until they turn pink and opaque, which should take about three minutes.

Another tip is to not be tempted to skimp on the white wine—choosing a quality dry white wine is crucial here as it will make up most of your sauce. A good rule of thumb is to choose one that you would also enjoy drinking!

Lastly, don’t forget to reserve some pasta water before draining the linguine! You’ll want this starchy cooking liquid for thinning out the sauce later if needed.

Following these tips will guarantee mouthwatering results every time—and possibly even have your friends asking you for cooking advice!

FAQ

Now that you have all the necessary information to make this delicious Shrimp and Leek Linguine in White Wine Sauce Recipe, it’s time to address some of the FAQs that you may have. Read on to find out about substitutions, variations, serving sizes, storing, and reheating tips.

What does white wine do to sauce?

When it comes to cooking with white wine, its compatibility with dairy products cannot go unnoticed. One delightful example of this is fondue. Likewise, if you’re aiming to lessen the acidity and infuse complexity into classic beurre blanc and Béarnaise sauces, replacing vinegar with wine will do the trick. In addition, white wine can enhance the taste of cream-based sauces by adding layers to their flavor profiles while keeping their richness in check.

How to make a white wine Sause?

To prepare a delicious pasta dish, heat up some olive oil in a sizable saucepan and toss in garlic and red pepper. Let them sizzle until they turn golden brown, which usually takes around one minute. Next, add some salt, pepper, and a splash of wine to the pan, followed by a chunk of butter. Keep stirring the sauce over medium heat for roughly two minutes, allowing it to thicken and develop a rich flavor. Finally, remove the pan from the stove and toss your preferred protein with the sauce and some al dente pasta. Voila! You now have a scrumptious meal that’s easy to make yet tastes divine.

What does white wine do in pasta?

There is something special about how the tartness of dry white wine elevates the taste of shallot, garlic, and parsley. The resulting fusion of flavors is magnificent and satisfying in every way. One particular way to enjoy the delightful combination of these ingredients is by preparing white wine pasta – a simple yet gratifying dish that’s sure to leave you wanting seconds.

What white wine is good for seafood pasta?

When it comes to enjoying seafood pasta sauces like spaghetti alle vongole, spaghetti with mussels, and linguine with crab, it’s important to pair them with the right wine. To bring out the best flavors, I recommend going for a crisp, dry white wine like Frascati, Verdicchio, or Vernaccia di San Gimignano. Alternatively, you can’t go wrong with a Muscadet or Picpoul de Pinet, and a refreshing dry rosé will also work well.

Bottom Line

In conclusion, the Shrimp and Leek Linguine in White Wine Sauce recipe is a must-try for seafood enthusiasts and pasta lovers alike. This delightful recipe not only features a mouthwatering blend of fresh ingredients, but it also presents a perfectly balanced mix of flavors that will surely satisfy your cravings.

The flexibility of this recipe allows you to experiment with different variations and substitutions to suit your tastes and preferences. Plus, the pairing possibilities with this dish are endless. You can opt for a crisp white wine to complement the flavors or a flavorful red wine to contrast it. And, of course, adding some fresh parsley on top wouldn’t hurt.

Overall, this recipe offers an excellent way to spice up your dinner routine with minimal effort and maximum rewards. Whether you’re cooking for yourself or entertaining guests, the Shrimp and Leek Linguine in White Wine Sauce recipe will impress everyone at the table. So what are you waiting for? Grab those ingredients and indulge in this delicious pasta dish!

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Scrumptious Shrimp and Leek Linguine Recipe