Shrimp, Leek, and Spinach Pasta2017-07-05
- Servings : 5
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
- 1 lb. fusilli, or other short pasta
- 2 tbsps. butter
- 2 leeks (white and light green parts only), halved lengthwise then crosswise
- 1 medium onion, chopped
- 1 lb shrimp, peeled and deveined
- 1 tsp. lemon zest
- ¾ cup heavy cream
- 10 oz. baby spinach
- Olive oil
- Salt and pepper to taste
In a pot of boiling water, add some oil and salt. Then, drop the pasta and cook as directed in the package.
While cooking the pasta, melt the butter in a large skillet over medium heat. Sauté the onion and the leeks. Then, add a pinch of salt and pepper. Cook until the leeks have softened.
After stirring, add the shrimp and lemon zest. Cook for 4-5 minutes or until the shrimp has turned pink. Then, add the cream, and stir for another minute.
Once the pasta is cooked, drain it and place back to the pot. While the pasta is still hot, pour over the shrimp mixture, and add the spinach. Toss altogether until the sauce adheres to the pasta. Serve with garlic bread if desired. Enjoy!