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[Scallops], Leek, and Spinach Pasta


Give this dish an even richer & more complex flavor by adding 1/2c dry white wine to the leeks after they have softened. Cook until the wine has almost evaporated before adding the shrimp & lemon zest.

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  • 12 oz gemelli, fusilli, or some other short pasta
  • 2 T unsalted butter
  • 2 leeks (white & light green parts only), cut into half-moons
  • Kosher salt & black pepper
  • 1 lb med [scallops]
  • Finely grated zest of 1 lemon
  • 3/4 c heavy cream
  • 10 oz baby spinach (~12 cups)


Preparation time 10mins
Cooking time 20mins
Adapted from


Step 1

1. Cook the pasta according to the package directions; drain & return it to the pot.
2. Meanwhile, heat the butter in a large skillet over med heat.
3. Add the leeks, 1/2t salt, & 1/4t pepper & cook, stirring occasionally, until the leeks have softened, 3-5 min.
4. Add the [scallops] & lemon zest & cook, tossing frequently, until the [scallops] are opaque throughout.
5. Add the cream & 1/2t salt to the pasta in the pot & cook over med heat, stirring, until slightly thickened, 1-2 min.
6. Add the [scallop] mixture & the spinach & toss to combine


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