4 tablespoons olive oil, divided as below
1 pound medium size shrimp, shelled and deveined
2 large leeks
2 tablespoons coarse salt
1 teaspoon minced shallot
2 tablespoons unsalted butter (optional)
1 cup chicken stock
Salt and freshly ground black pepper to taste
1 pound fresh Tagliatelle pasta
1/3 cup grated Pecorino Romano cheese, and more for use at
In a saute pan, heat 2 tablespoons of the olive oil and quickly
sear the shrimp for two minutes. Set aside.
Trim the leeks and
discard the 1/3 of the tough green portion.
Slice the remainder
into 1/2 inch thick rounds and rinse in several changes of cold
water to remove all soil and grit.
Bring 6 quarts of
water to a boil with the 2 tablespoons of coarse salt.
In a saute
pan, heat the remaining olive oil, add the leeks and saute over
moderate high heat, stirring until softened about 5 minutes.
the shallot and cook, stirring 1 minute.
Add the butter and the
stock and simmer gently 3 minutes.
Add shrimp and simmer
and additional 1 minute.
Add salt and pepper to taste.
Tagliatelle to the boiling water, stirring with a wooden spoon.
The pasta will be done as soon as the water returns to the boil,
1/2 to 1 minute.
Drain the pasta well, add the leek sauce, and
toss well to coat the pasta with the sauce.
Pecorino Romano cheese.
Toss well and serve with additional
Pecorino Romano on the side.