<http://schema.org/recipeInstructions>
" Heat large covered saucepot of water to boiling on high. Add 2 teaspoons salt. Trim and discard root and dark green top from leeks. Discard any tough outer leaves. Cut leeks lengthwise in half, then crosswise into 1/4-inch-wide slices. Place leeks in large bowl of cold water; with hand, swish to remove any sand. Remove leeks to colander. Repeat process with fresh water, changing water several times until sand is removed. Drain leeks well. In 12-inch skillet, heat 1 teaspoon oil on medium-high. Sprinkle shrimp with 1/4 teaspoon each salt and freshly ground black pepper. Add half of shrimp to pan; cook 1 to 2 minutes or until just pink and curled, turning once. Transfer to plate. Repeat with 1 teaspoon oil and remaining shrimp. In same skillet, heat remaining tablespoon oil on medium-low. Add leeks, garlic, and crushed red pepper; stir well. Cover and cook 10 minutes or until very tender, stirring occasionally. Uncover and add wine. Heat to boiling, then reduce heat to medium and simmer 4 to 5 minutes or until wine is reduced by half. Meanwhile, add fettuccine to boiling water. Cook 2 minutes less than minimum time that label directs, stirring occasionally. Reserve 1 cup cooking liquid. Drain pasta; return to pot. Add margarine, shrimp, and leek mixture. Cook on medium 2 minutes or until noodles are al dente and glazed with sauce, tossing frequently. Add basil, parsley, and 1/4 teaspoon salt. Cook 2 minutes longer, tossing and adding some reserved cooking liquid if mixture seems dry. Divide among serving plates. With zester, grate a little lemon peel directly over pasta. Grind black pepper to taste over pasta."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a10730/fettuccine-lemony-shrimp-recipe-ghk0211/>