Shrimp, Leek, and Spinach Pasta

Shrimp, Leek, and Spinach Pasta
Christopher Baker
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preparation
10
minutes
cooking
20
minutes
Serves 4

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.

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