Shrimp and Leek Pasta

This pasta is inspired by a dish my mom used to make with crab meat and a super spicy creamy sauce. It is deceivingly rich for being so light and fresh.

1/2-3/4 pound pre-cooked shrimp de-veined and shelled
2 large leeks
2 tbpsns butter
1 tbspn olive oil
1/4 cup flour
1/2 tspn salt
bay leaf
1/2 tspn basil
1/2 tspn white pepper
2 cups milk
1/2 pound linguine

Bring water to a boil for the pasta.
Slice the leeks in half vertically and then slice into thin slices. Soak in water for 10 minutes to remove the sand, tossing occasionally. Drain the leeks and then place into a 12" frying pan over medium-high heat. Add the butter and olive oil. Saute until bright in color and fragrant. Add the flour, white pepper, basil, and bay leaf and stir well. Let cook for 2-3 minutes, stirring occasionally. Add the milk and bring to a simmer. Your pasta water should be ready now so cook your pasta according to your package instructions. Back to the pan with the leeks, the sauce should thicken nicely and then reduce to low. Add the shrimp and stir in to combine. Cover and let sit on low heat until your pasta is ready. Drain your pasta and toss to combine.

This dish tend to make 5-6 servings for me which I eat throughout the week for lunches. I make mine super spicy by upping the white pepper to about a tablespoon...hotness!