shrimp-and-spinach-pasta-with-leeks

Best Dinner Food

Shrimp and Spinach Pasta with Leeks

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.

Ingredients

  1. ¾ pound gemelli, fusilli, or other short pasta

  2. 2 tablespoons unsalted butter

  3. 2 leeks (white and light green parts only), halved lengthwise then crosswise

  4. kosher salt and black pepper

  5. 1 pound peeled and deveined medium shrimp (raw)

  6. finely grated zest of 1 lemon

  7. ¾ cup heavy cream

  8. 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.