Quick Recipe : Shrimp, Leek, and Spinach Pasta

Hands-On Time 

 

10 

minutes 

 

Total Time 

 

20 

minutes 

Serves 4

Ingredients

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)

Directions

1. Cook the pasta according to the package directions; drain and return it to the pot.
2. 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.
3. Add the shrimp and lemon zest and cook, tossing frequently, until the shrimp is opaque throughout, 4 to 5 minutes more.
4. 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.