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Shrimp, Leek, and Spinach Pasta


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Rate this recipe 4.6/5 (9 Votes)


  • 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)


Adapted from


Step 1

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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