by brooke's kitchen
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brooke's kitchen's Notes:
Expand2 tablespoons olive or grapeseed oil Ask a question about this ingredient
1 pound large shrimp, peeled and deveined Ask a question about this ingredient
6 garlic cloves, 2 minced and 4 thinly sliced Ask a question about this ingredient
2 large leeks, thinly sliced Ask a question about this ingredient
3/4 box of capellini or angel hair pasta Ask a question about this ingredient
6 tablespoons butter, softened Ask a question about this ingredient
4 ounces gorgonzola dulce (or blue cheese of choice) Ask a question about this ingredient
2 meyer lemons (or regular lemons) Ask a question about this ingredient
1.5 cups Trebbiano or other Italian white wine Ask a question about this ingredient
1/2 cup clam juice Ask a question about this ingredient
4 roma tomatoes, remove seeds and dice into 1-inch cubes (should be about two cups) Ask a question about this ingredient
1/8 cup parsley, minced Ask a question about this ingredient
1/8 cup capers, drained Ask a question about this ingredient
Heat one tablespoon butter and one tablespoon oil in a large saucepan.
Ask a question about this stepSeason shrimp with salt and pepper. Add to the hot pan being careful not the crowd the pan (you can do this in two batches if you need to). Cook shrimp for 2-3 minutes on one side until it easily releases from the pan and is pink. Cook for another 2 minutes and remove from pan (don't worry if they aren't completely cooked. They will finish cooking with the pasta at the end of the dish.
Ask a question about this stepIn the same pan that was used to cook the shrimp, heat another tablespoon of olive oil and butter.
Ask a question about this stepAdd leeks and cook over medium-low heat until softened and caramelizing, about 10-15 minutes.
Ask a question about this stepMeanwhile, mince two large garlic cloves and thinly slice the other 4 cloves.
Ask a question about this stepCombine the remaining 4 tablespoons of softened butter with the gorgonzola cheese and two cloves of minced garlic. Zest one lemon and add to the gorgonzola butter. Mix thoroughly and set aside.
Ask a question about this stepAdd sliced garlic (from 4 cloves) to the leeks and cook for about 2 minutes until softened. Add Trebbiano (or other white wine) and clam juice and reduce by half. Once reduced by half, add the juice of two lemons.
Ask a question about this stepPrepare pasta water for capellini. Add salt and a drop of olive oil to water and bring to a bowl. Cook capellini according to package directions.
Ask a question about this stepReserve about 2 cups of pasta water. Add 1/2 cup of pasta water to leek-wine sauce and cook for 2 minutes.
Ask a question about this stepAdd gorgonzola butter, tomatoes, shrimp, parsley, and capers to sauce. Add capellini to the pan and cook, tossing the pasta with the sauce until the sauce coats pasta, about 3-4 minutes. If sauce seems too runny, cook for another few minutes. If sauce seems too thick, add more pasta water until you achieve your desired consistency.
Ask a question about this stepEnjoy!
Ask a question about this step
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
