Shrimp, Leek, and Spinach Pasta

By DenaK

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
• kosher salt and black pepper
• 1 pound peeled and deveined medium shrimp
• finely grated zest of 1 lemon
• 3/4 cup heavy cream
• 10 ounces baby spinach (about 12 cups)

Details

Servings 4
Preparation time 10mins
Cooking time 20mins
Adapted from realsimple.com

Preparation

Step 1

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.