Shrimp with leeks and peppers over pasta

Dinner: Pasta with shrimp, peppers, leeks, shallots and peas.








Lakegan's recipe:
1 leek, cleaned
1 med or large shallot, sliced or chopped
1-2 garlic cloves, chopped
1/4 cup chopped scallions
1/4 cup of peas
1/2 lemon
1/2 cup freshly chopped parsley
1/4 - 1/2 cup peppers (I used a bag of Melange a Trois from Trader Joe's)
1 TBSP red pepper flakes
1/4 cup white wine
1/2 lemon
salt, pepper to taste
1/2 lb. or lb of peeled and deveined shrimp (I used 1/2 .lb for this; if you are serving for more, use 1 .lb of shrimp and maybe double the other ingredients)
1/2 pkg spaghetti noodles

Start a pot of boiling water for the pasta. Be sure to salt the water. Once it comes to a boil, add the pasta. When the pasta has cooked al dente, drain it and reserve about 1/4 cup of the pasta water. This will help create the sauce.

Meanwhile, sautée the leeks, peppers and shallots in 1 TBSP olive oil. Once vegetables become softened (not mushy), add the garlic (adding it later will prevent it from burning). Add the garlic and cook until garlic begins to turn translucent (or starts to smell delicious). Once all the vegetables have cooked, in the same pan, add the white wine and deglaze the pan with the wine. You can also add a 1 TBSP butter if you desire here. Reduce until alcohol has cooked off. Next, add the squeeze of half a lemon. Cook for another minute. Then, add the peeled and deveined shrimp. Cook until shrimp become pink. Toss in peas and stir. Then, add the pasta water and toss in the pasta. Put fresh parsley on top and red pepper flakes. Serve.