close

Ingredients

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)

Directions

  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
Human Diaries

The author Human Diaries

Human Diaries is an online lifestyle magazine that delivers all the best in lifestyle, gadgets, gear, fashion, culture, recipes and more.

Leave a Response