Shrimp, Leek, and Spinach Pasta

Christopher Baker

five_whole_stars

Click a Star to Rate This Recipe

Read Reviews or Write Your Own

Serves 4| Hands-On Time: 10m | Total Time: 20m

Ingredients

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

Directions

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

By Abigail Chipley and Charlyne Mattox, April 2011

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 691

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

What does this mean? See Nutrition 101.

Canvas shopping bag filled with vegetables on table

Get Real Simple Recipes Served Daily

Quick Tip

Give this dish an even richer and more complex flavor by adding ½ cup dry white wine to the leeks after they have softened. Cook until the wine has almost evaporated before adding the shrimp and lemon zest.