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.