Shrimp, leek and spinach pasta

By Jenn1

Ingredients

• 12 ounces gemelli, fusilli, or some other short pasta
• 2 tablespoons unsalted butter
• 2 leeks (white and light green parts only), cut into half-moons
• 1/2 cup shite wine
• kosher salt and black pepper
• 1 pound peeled and deveined medium shrimp
• finely grated zest of 1 lemon
• 1/2 cup heavy cream
• 10 ounces baby spinach (about 12 cups)
• parmesan cheese

Details

Servings 4
Adapted from realsimple.com

Preparation

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, wine, 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.