3/4 pound gemelli, fusilli, or other short pasta
2 tablespoons unsalted butter
2 leeks (white and light green parts only), halved lengthwise then crosswise
kosher salt and black pepper
1 pound peeled and deveined medium shrimp (raw)
• finely grated zest of 1 lemon
3/4 cup heavy cream
10 ounces baby spinach (about 12 cups)


  1. Cook pasta as directed on the package. Drain it and then put it back on pot.
  2. Take a skillet and melt butter on medium heat. Add ½ tsp salt, leeks and ¼ tsp pepper. Cook for 3-5 minutes with occasional stirring.
  3. Now stir in lemon zest and shrimp and cook for 4 to 5 minutes.
  4. Add cream and ½ tsp salt in pasta in pot and cook for 1 to 2 minutes on a medium heat.
  5. Now toss shrimp mixture and spinach well and serve.


Tags : and Spinach PastaLeekShrimpSpinach Pasta
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