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.
How to Make It
Step 1
Cook the pasta according to the package directions; drain and return it to the pot.
Step 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.
Step 3
Add the shrimp and lemon zest and cook, tossing frequently, until the shrimp is opaque throughout, 4 to 5 minutes more.
Step 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.
