Whole Wheat Linguine with Shrimp and Leeks

Servings: 2 | Serving size: 2 ounces pasta and 4 ounces shrimp

Cooking Time: 45 Minutes

This recipe can be multiplied by 2,3.

This recipe does not make very good leftovers.

Place the water in a large stock pot over high heat.

While the water is coming to a boil place the olive oil in a large skillet over medium-high heat. Add the leeks and cook, stirring frequently. Don't let the leeks brown too much (slightly golden at the most).

When the leeks are soft add the linguine to the boiling water. Stir frequently.

Add the vinegar, wine, chicken stock, capers, goat cheese, pepper and shrimp to the skillet with the leeks. Increase the heat to medium-high. Cook, stirring frequently, After the sauce is simmering and the shrimp begin to turn pink reduce the heat to medium and add the pumpkin seeds.

When the linguine is done move it from the pasta water to the skillet with the leeks using tongs. Let most of the linguine drain (it is OK to have some of the pasta water in your sauce).

Add the basil and cook for another minute tossing to blend the pasta with the leeks and sauce.

Serve topped with the diced red bell pepper.