Picture it: the sun is setting over the Mediterranean, sail boats bob on the gentle waves in the harbor. There’s a light breeze and the perfect amount of humidity, the kind that leaves your sun-kissed skin dewy but your hair isn’t frizzy. You’re wearing a flowy dress and sipping a crisp cold glass of white wine, the beads of condensation cooling your hand. You’re on vacation in the South of France and life is wonderful.
Cut to: a crowded subway at rush hour. The only beads you feel are the ones of sweat dripping down the back of your legs in the suffocating humidity. Your hair is permanently in a bun but somehow the frizz escapes the tight clutches of the pony holder. You need a fucking vacation.
Sounds like you need dinner to be your escape.
When I say simple I mean it with this one. It comes together in half an hour and serves two, but can be saved for lunch the next day when you need the escape to continue in the office.
Best served with a cold glass of wine and AC. Flowy dress optional but encouraged.
Spaghetti with Leeks and Shrimp
- 8oz spaghetti
- 1 dozen shrimp
- 1 leek
- 1 1/2 tablespoons red chili flakes
- 2-3 cloves garlic, depending on size
- white wine, about 1/2 glass (optional)
- juice of half a lemon
- 1 bunch cilantro or parsley, finely chopped
- Trim, wash, and finely chop the leek. Finely chop the garlic. Add both to a pan with a splash of olive oil and a pad of butter (about a tablespoon.) Cook until soft (about 5 mins.) Add the chili flakes.
- Bring a pot of salted water to boil and cook the spaghetti. As the pasta is cooking add the wine and lemon juice to the leeks and allow to cook about about 5 minutes before adding the shrimp.
- Once the shrimp are added, cover and allow to cook until the shrimp are pink and opaque, at which point, using tongs, add the spaghetti to the shrimp and leeks, along with a splash of the pasta water and stir well.
- Throw in the bunch of chopped herbs and toss well to combine with the pasta and sauce and serve.