Shrimp, Leek, and Spinach Pasta

Shrimp, Leek, and Spinach Pasta
Christopher Baker
While the pasta cooks, sauté the leeks and shrimp in butter. The spinach will wilt naturally when combined with the warm pasta.

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Serves 4
preparation
10
minutes
cooking
20
minutes

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.
Abigail Chipley and Charlyne Mattox
March 2011

Nutritional Information

  • Per Serving
  • Calories 691
  • 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
What does this mean? See Nutrition 101.