2 leeks (white and green parts only), cut into half moons
Kosher salt and black pepper
1 lb. peeled and deveined medium shrimp
Finely grated zest of 1 lemon
3/4 cup heavy ceam
10 oz. baby spinach (about 12 cups)
Instructions
Cook the pasta according to package directions; drain and return it to the pot.
Meanwhile, heat butter in a large skillet over medium heat. Add leeks, 1/2 tsp. salt, and 1/4 tsp. of pepper and cook, stirring occasionally, until leeks have softened, 3 to 5 minutes. Add the shrimp and lemon zest and cook, tossing frequently, until shrimp is opaque throughout, 4 to 5 minutes more.
Add cream and 1/2 tsp. salt to pasta in the pot and cook over medium heat, stirring, until slightly thickened, 1 to 2 minutes.
Add shrimp mixture and the spinach and toss to combine.
TIP- Give this dish and even richer and more complex flavor by adding 1/2 cup dry white wine to leeks after they have softened. Cook until wine has almost evaporated before adding shrimp and lemon zest.
Originally Submitted
3/24/2011
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