Shrimp, Leek, and Spinach Pasta

shrimp-leek-pasta
Photo by Christopher Baker
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 691 calories
    • Fat 26 g
    • Sat Fat 15 g
    • Cholesterol 249 mg
    • Sodium 791 mg
    • Protein 38 g
    • Carbohydrate 80 g
    • Sugar 5 g
    • Fiber 7 g
    • Iron 9 mg
    • Calcium 184 mg

Ingredients

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