Shrimp, Leek, and Spinach Pasta

Shrimp, Leek, and Spinach Pasta


serves : 4 
Total Time mins 


3/4pound gemelli, fusilli, or other short pasta
2tablespoons unsalted butter
2 leeks (white and light green parts only), halved lengthwise then crosswise
kosher salt and black pepper
1pound peeled and deveined medium shrimp (raw)
finely grated zest of 1 lemon
3/4cup heavy cream
10ounces baby spinach (about 12 cups)


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, until4 slightly thickened, 1 to 2 minutes. Add the shrimp mixture and the spinach and toss to combine.