Shrimp, Leek, and Spinach Pasta

Photo by Missy H.
Adapted from realsimple.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from realsimple.com

Ingredients

  • 3/4

    pound gemelli, fusilli, or other short pasta

  • 2

    tablespoons unsalted butter

  • 2

    leeks (white and light green parts only), halved lengthwise then crosswise

  • kosher salt and black pepper

  • 1

    pound peeled and deveined medium shrimp (raw)

  • finely grated zest of 1 lemon

  • 3/4

    cup heavy cream

  • 10

    ounces baby spinach (about 12 cups)

Directions

Cook the pasta according to the package directions; drain and return it to the pot. Meanwhile, heat the butter in a large skillet over medium heat. Add the leeks, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until the leeks have softened, 3 to 5 minutes. Add the shrimp and lemon zest and cook, tossing frequently, until the shrimp is opaque throughout, 4 to 5 minutes more. Add the cream and ½ teaspoon salt to the pasta in the pot and cook over medium heat, stirring, until slightly thickened, 1 to 2 minutes. Add the shrimp mixture and the spinach and toss to combine.

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