Shrimp, Leek and Spinach Pasta

Submitted by Kasha

"From Real Simple on line. I use very light cream for this and it is no problem."

 

• Ready In: 20mins
• Ingredients: 8
• Serves: 4

ingredients

• 12 ounces gemelli pasta, fusilli or 12 ounces some other short pasta
• 1 1⁄2 tablespoons unsalted butter
• 2 leeks, cut into half-moons (white and light green parts only)
• salt and black pepper
• 1 lb peeled and deveined medium shrimp
• 1 finely grated lemon, zest of
• 3⁄4 cup 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. Add the shrimp and lemon zest and cook, tossing frequently, until the shrimp is opaque throughout, 4 to 5 minutes more.
3. 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.

Reviews

[Dr. Jenny]

I made this recipe for dinner last night. I doubled it to serve more people. This worked fine except that I had way too much spinach (doubling it would have required 20 oz of spinach, which appeared to be a ton) so I probably used about 10 oz total and will use the leftover spinach for a salad. 10 oz for the doubled amount of pasta and shrimp seemed about right to us. We enjoyed the flavor. The recipe was not difficult to make. Thanks!

 

[Vicki Kaye]

Thank you for this refreshing and easy entree. I loved the lemon suffused throughout, and using half and half cream worked out great. A different way to eat shrimp. Delicious.