Shrimp with Dijon Leeks and Cream | Virginia Living

Ingredients

• 2 tablespoons cooking oil
• 1 pound peeled and deveined Carolina shrimp
• 1 leek, trimmed, julienned and washed
• 1/2 teaspoon chopped fresh garlic
• 1/2 teaspoon chopped fresh shallot
• 4 ounces white wine
• 1 teaspoon sugar
• 1 tablespoon Dijon mustard
• 8 ounces heavy cream
• Salt and cracked black pepper to taste
• 1 pound cooked linguine pasta
• 1 roasted red pepper; cooled, peeled, seeded and diced fine
• 1 heaping tablespoon nonpareil capers
• zest from one lemon
• 1 ounce extra virgin olive oil
• dash of kosher salt