[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.

[Scallops], Leek, and Spinach Pasta

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 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

  • ¾

    c heavy cream

  • 10

    oz baby spinach (~12 cups)


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


Facebook Conversations