- This topic has 1 reply, 1 voice, and was last updated April 29, 2009 at 10:41 pm by .
- April 29, 2009 at 10:41 pm #272959
this is another one of those recipes that I only make when I find shrimp in the mark-down bin;-) it doesn’t use alot so I can ‘spread’ my bargain around to other recipes! LOL!
Spaghetti with Leeks, Shrimp, and Tarragon
1/4 lb raw shrimp in their shells
3 leeks, roots and tops trimmed
4 tbs butter
6 green onions, thinkly sliced
2 tbs tarragon
salt, to taste
zest of 1 lemon
1/3 cup dry vermouth
1/2 cup heavy cream
white pepper, to taste
1 lb spaghetti
Peel the shrimp. Wash well and cut into dice. Halve the leeks lengthwise, spread open the sheaths, and rinse carefully. Cut across into very thin slices. Warm the butter in a large skillet. Add the leeks and green onions. Saute until soft, about 4 minutes. Add the shrimp, tarragon, 1/3 tsp of salt, or to taste, and the lemon zest. Saute until the shrimp begin to color, tossing to cook them evenly, about 2 minutes. Add the vermouth and allow to evaporate, 2 minutes. Stir in the cream and pepper to taste. Remove from the heat. Cook the spaghetti according to directions. Drain, toss with the sauce, and serve. 4 servings = 690 calories.
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