Toss shrimp with Southeast Asian Rub and refrigerate for 2 hours. In a stock pot, prepare linguini according to package instructions, drain, and return to pot. In the meantime, heat olive oil in a large skillet over medium heat; add garlic and leeks, and sauté for several minutes until leeks are softened. Add in shrimp and wine and simmer for several minutes until shrimp turn pink. Stir in butter, pour mixture onto pasta, and toss in parsley. Transfer pasta to serving dish and serve immediately.
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