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Categories:Viewed: 28 - Published at: 5 years ago
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)
Method
- 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, 1/2 teaspoon salt, and 1/4 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 1/2 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.
