Shrimp, Leek, and Spinach Pasta

3.8
(490)

A hearty pasta packed with vegetables, this supper is finished in 20 minutes flat. Sautéed leaks and shrimp combined with a touch of cream, lemon zest, and a handful of spinach serve as the sauce, which offers a mild, fresh flavor but proves easy to throw together. Feel free to use whatever short pasta you have on hand (we like tubular gemelli, but fusilli or even medium shells work well, too). And make sure you clean the leeks thoroughly before cooking; slice the onions down the middle and wash in a bowl of water. Grind a bit of fresh black pepper over each plate.

Hands On Time:
10 mins
Total Time:
20 mins
Yield:
4 serves

Ingredients

  • ¾ 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

  • ¾ 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.

Nutrition Facts (per serving)

691 Calories
26g Fat
80g Carbs
38g Protein
Nutrition Facts
Calories 691
% Daily Value *
Total Fat 26g 33%
Saturated Fat 15g 75%
Cholesterol 249mg 83%
Sodium 791mg 34%
Total Carbohydrate 80g 29%
Total Sugars 5g
Protein 38g
Calcium 184mg 14%
Iron 9mg 50%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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