Shrimp, Leek and Spinach Pasta

By brenie_shydee

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.