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1
Heat large covered saucepot of water to boiling on high.
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2
Add 2 teaspoons salt.
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3
Trim and discard root and dark green top from leeks.
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4
Discard any tough outer leaves.
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5
Cut leeks lengthwise in half, then crosswise into 1/4-inch-wide slices.
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6
Place leeks in large bowl of cold water; with hand, swish to remove any sand.
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7
Remove leeks to colander.
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8
Repeat process with fresh water, changing water several times until sand is removed.
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9
Drain leeks well.
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10
In 12-inch skillet, heat 1 teaspoon oil on medium-high.
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11
Sprinkle shrimp with 1/4 teaspoon each salt and freshly ground black pepper.
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12
Add half of shrimp to pan; cook 1 to 2 minutes or until just pink and curled, turning once.
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13
Transfer to plate.
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14
Repeat with 1 teaspoon oil and remaining shrimp.
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15
In same skillet, heat remaining tablespoon oil on medium-low.
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16
Add leeks, garlic, and crushed red pepper; stir well.
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17
Cover and cook 10 minutes or until very tender, stirring occasionally.
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18
Uncover and add wine.
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19
Heat to boiling, then reduce heat to medium and simmer 4 to 5 minutes or until wine is reduced by half.
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20
Meanwhile, add fettuccine to boiling water.
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21
Cook 2 minutes less than minimum time that label directs, stirring occasionally.
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22
Reserve 1 cup cooking liquid.
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23
Drain pasta; return to pot.
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24
Add margarine, shrimp, and leek mixture.
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25
Cook on medium 2 minutes or until noodles are al dente and glazed with sauce, tossing frequently.
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26
Add basil, parsley, and 1/4 teaspoon salt.
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27
Cook 2 minutes longer, tossing and adding some reserved cooking liquid if mixture seems dry.
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28
Divide among serving plates.
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29
With zester, grate a little lemon peel directly over pasta.
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30
Grind black pepper to taste over pasta.
