Shrimp, Leek and Spinach Pasta |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From Real Simple on line. I use very light cream for this and it is no problem. 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) |
Directions:
1. Cook the pasta according to the package directions; drain and return it to the pot.
2. 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.
3. 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.
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