Shrimp and Snow Pea Fra Diavolo

Ingredients

2 tablespoons olive oil

2 small leeks, white and light green parts only, thinly sliced (about 1 cup)

3 cloves garlic, thinly sliced

½ teaspoon crushed red pepper flakes

1½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

2 tablespoons unsalted butter

16 ounces linguine

1 lb peeled and deveined tail-on large shrimp

½ pound snow peas

1 teaspoon lemon zest plus

1 Tbsp. fresh juice (from 1 lemon)

¼ cup packed fresh flat-leaf parsley leaves

1 small red Fresno chile, thinly sliced (optional)

Heat oil in a large, high-sided skillet over medium-low. Add leeks, garlic, crushed red pepper, salt, and black pepper and cook, stirring often, until softened, about 5 minutes. Add 4 cups water, butter, and linguine. Increase heat to medium-high and cook, stirring often, until pasta is just al dente and liquid has reduced and thickened, 12 to 14 minutes.

Add shrimp and snow peas to skillet. Cover and cook, stirring once, until shrimp are opaque and snow peas are tender, about 3 minutes. Remove from heat and stir in lemon juice. Top with lemon zest, parsley, and sliced chile (optional)