Shrimp and White Wine Pasta Sauce with Fresh Tomatoes and Leeks Recipe

Shrimp with white wine and garlic is always a popular combination, but when you add in the local tomatoes and baby leeks it brings a beautiful sweetness to this classic dish. With the inspiration available at the farmers market this time of year it is natural to me to make things which are as fresh and simple as this pasta.

I used local Spot Prawns (frozen) to make this, but any form of shrimp or prawn would be delicious, of course the serving size and number of shrimps required will vary based on the kind you choose. Because this recipe uses a small amount of fresh tomatoes you will find that the sauce is the white wine, butter and leeks rather then a traditional tomato sauce. You can use any pasta you want, I used what was in the cupboard which was a rotini. I think a linguine would be lovely with this sauce. Also check out this Shrimp in White Wine and Garlic Recipe.

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Shrimp and White Wine Pasta Sauce with Fresh Tomatoes and Leeks

(serves 2)

1 tablespoon olive oil

2 tablespoons butter, separated

1 cup thinly sliced leek, preferably young

1 clove garlic, minced

4 small tomatoes, roughly chopped

1/2 cup white wine

a dozen prawns or shrimp, de-veined and shells removed

1 heaping tablespoon fresh parsley, minced

salt and pepper

Put a heavy pot over lot heat and add olive oil, one tablespoon of butter, leeks and a healthy pinch of salt. Cook the leeks stirring every once and awhile until the leeks have softened and almost melted. They shouldn't brown. Add the garlic and cook for 3 more minutes. Turn up the heat to medium heat and add tomatoes. Saute for 3 to 4 minutes. Add the white wine and simmer for 5-8 minutes or until liquid is reduced by half. Add parsley and shrimp and cook for 2-3 minutes or until just cooked through. This will depend on size. Add salt, freshly ground pepper and remaining butter to taste. Toss with pasta and serve immediately.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time:40 minutes