A delightful pasta dish combining the flavors of shrimp, garlic, and leeks in a buttery sauce.
Bring a large pot of salted water to a boil.
Adding salt to the water enhances the pasta's flavor.
Cook the linguine according to the package instructions until al dente. Drain and set aside.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
In a large skillet, melt the butter over medium heat.
Use unsalted butter to control the saltiness of the dish.
Add the minced garlic and red pepper flakes to the skillet. Sauté until fragrant, about 1 minute.
Be careful not to burn the garlic as it can turn bitter.
Add the leeks to the skillet and cook until softened, about 5 minutes.
Stir occasionally to ensure even cooking.
Add the shrimp to the skillet and cook until pink and opaque, about 3 minutes per side.
Do not overcook the shrimp to keep them tender.
Toss the cooked linguine into the skillet with the shrimp and leeks. Mix well to coat with the sauce.
Add a splash of reserved pasta water if the sauce seems too thick.
Garnish with chopped parsley and serve immediately.
Serve with a wedge of lemon for a fresh citrus touch.
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