Shrimp, Leek and Spinach Pasta
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Ingredients
- 12 oz gemelli, fusilli or other short pasta
- 2 tbs unsalted butter
- 2 leeks (white and light green parts only), cut into half-
- moons
- Kosher salt and pepper
- 1 lb peeled and deveined medium shrimp
- Finely grated zest of 1 lemon
- 3/4 c heavy cream
- 10 oz. baby spinach (about 12 cups)
Details
Servings 4
Preparation
Step 1
Cook the pasta according to the package directions; drain and return it to the pot.
Meanwhile, heat the butter inn a large skillet over medium heat. Add the leeks, 1/2 tsp salt, and 1/4 tsp pepper and cook; stirring occasionally, until the leeks have softened, 3-5 minutes. Add the shrimp and lemon zest and cook, tossing frequently, until the shrimp is opaque throughout, 4-5 minutes more.
Add the cream and 1/2 tsp salt to the pasta in the pot and cook over medium heat, stirring, until slightly thickened, 1-2 minutes. Add the shrimp mixture and the spinach and toss to combine.
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