Food Recipes Shrimp and Spinach Pasta with Leeks 3.8 (490) 22 Reviews Shrimp and spinach pasta with leeks is a quick and easy supper that is finished in 20 minutes flat. Sautéed leeks 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. Feel free to use whatever sort of pasta you have on hand. We like tubular gemelli, but fusilli or even medium shells work well, too. By Abigail Chipley Abigail Chipley Abigail is a freelance writer, editor, and recipe developer with nearly 25 years of experience in the food industry. She has written for Food Network, Everyday with Rachael Ray, Real Simple, and other national publications. Abigail is also a food stylist and cooking teacher who helped launch Martha Stewart Living's Everyday Food Magazine. Highlights: * Nearly 25 years of experience in the food industry * Helped launch Martha Stewart Living's Everyday Food Magazine * Board Certified in Holistic Nutrition® (candidate) * Completed Functional Nutrition program * Former television food stylist * Former senior food editor at Martha Stewart Living Real Simple's Editorial Guidelines and Charlyne Mattox Charlyne Mattox Charlyne Mattox is the food and crafts director at Country Living and former staff food editor at Real Simple. She has over 20 years of experience in the media industry. Charlyne is also the author of the recipe book, Cooking with Seeds, published in 2015. Highlights: * Over 20 years of experience in the media industry * Former associate food editor, Martha Stewart Living - 9 years * Former staff food editor, Real Simple - 4 years * Current food and crafts director, Country Living - nearly 8 years * Author of Cooking with Seeds, published 2015 Real Simple's Editorial Guidelines Updated on August 20, 2022 Print Rate It Share Share Tweet Pin Email Hands On Time: 10 mins Total Time: 20 mins Yield: 4 serves Jump to Nutrition Facts 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 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. Christopher Baker Rate it Print Nutrition Facts (per serving) 691 Calories 26g Fat 80g Carbs 38g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.