Shrimp, Leek, and Spinach Pasta

Definitely agree that it needed some help in the seasoning department. I dusted the shrimp with creole seasoning, bumped up the black pepper and added the juice of the lemon I used for zest. I also threw in an ear of fresh corn to sauté with the leeks. A good base dish that is easily customizable to different tastes. Very rich, so it’s definitely a cheat meal but it pleased everyone in my family and no one was left hungry!

So, with some tweaks, this recipe is both simple and amazing!!! I used a little cajun seasoning on the shrimp and let them just sit in the fridge gathering flavor while I prep the rest. I add just a splash of white wine while cooking the shrimp and a bit of fresh grated parmesan when incorporating the shrimp mixture to the pasta. Omg amazeballs! Used this recipe for at least three years now. It is forgiving and oh, so tasty!!!

This is a good base recipie but like someone else said, it's pretty bland if you don't add to it. When I made this I added chopped shallot, fresh garlic, and cherry tomato in with the leeks. I also seasoned up my shrimp with onion powder, garlic powder and paprika (once combined with the noodles and heavy cream, this gave amazing flavor to the sauce). I also topped it with some parm. Came out absolutely delicious!

It says 4. I suppose it depends how hungry everyone is.

I have a question what 3/4 cup heavy cream are they talking about

real simple and fast, gr8 week night so,ution especially in the heat

how many people does this serve?

I would not suggest doing pasta water over spinach if sodium is a concern. The water will contain salt and quite a large amount of starch from the pasta. Use unsalted butter and substitute with either half and half or a yogurt and milk mixture.

Awsome, I added extra lemon juice and Parmesan, delicious.

I agree that it looks so yummy but I would not use the heavy cream. Maybe the suggestion of yogurt would be a solution together with less salt and whole wheat pasta.

This looks like a delicious recipe, but when I see a recipe with such a high sodium count, I won't make it. The sodium of 791 mg is about half the daily allowance for only one meal. I can't see what is making the sodium so high. I learned something new - to pour pasta water over spinach in a colander. I'll have to try that. Thanks for the tip.

Absolutely fantastic tip on the spinach wilting. I will also try the greek yoghurt substitute you suggested. Looking forward to more tips from you.

If you are in the mood to splurge, I thought this dish was delish! Quick and easy too. I used angel hair to keep it light... loved the buttery leek flavor.

I made this last night and I would recommend changing a few things to make it a little better. I sauteed fresh garlic along with the leeks. I also used red pepper flakes to add some dimension to the seasoning. Used white wine for added flavor after the leeks had softened and reduced it out before adding the shrimp and lemon zest. Next time I will add more lemon zest, or maybe just squeeze the lemon in there with the shrimp while cooking, I think it needed a little more than the recipe called for. If you are worried about the heavy cream, just use light cream or half and half and you should get the same results. I finished with fresh grated parmesan. And I wilted the spinach a touch by tossing 2 cups of the boiling pasta water over it in the colander. Super fast and easy and I ususally have these ingredients on hand, so it's a new weeknight dinner in our house.

It wasn't bad, it was just boring and bland, and I even did the wine thing to try and make it more flavorful. I want more flavor if I am going to eat something this rich asn fattening, wouldn't make it again.

I made this on Saturday and cut the recipe in half. It was so very good! The lemon was just right. I had watermelon with it but something milder like honeydew would have been better. A glass of sauvignon blanc was perfect with it.

I'm wondering if one could use 3/4 cup nonfat greek yoghurt instead of the cream. I think that might really bring the calorie and fat levels down to a more realistic goal for dinner. Hint to kjdoherty: I generally put the baby spinach into the colander I intend to drain the pasta into, then drain the pasta directly over it, give it a little shake to remove the excess water and pour it back into the pot. I then break it up with a pasta fork and mix in whatever other things I'm tossing into the pasta. This method wilts the spinach without making it soggy or leaving you with some pieces that aren't wilted.

Quick, easy and yummy. I did add some dill and crushed red pepper when cooking the leeks. My husband loved it. Will make again.

Really good, we also added extra lemon juice. But for some reason a lot of our spinach didn't really wilt. Tasted fine but was a bit of an odd texture.

Really good! Will try the wine suggestion next time. Needs more lemon flavor. Used only 1/2 c half and half - rich enough.

This meal was great! I used whole wheat pasta and took the advice of adding a cup of dry white wine, as well folding grated parmesan into the mix. Delicious and light!

This recipes looks wonderful, but the I am interested in lower calorie, healthier recipes. Seems like the last few recipes I have gotten from Real Simple have an extraordinary amount of calories. Lower calorie, healthier recipes would be appreciated. Thanks!