Shrimp, Leek, and Spinach Pasta

Serves 4

Hands-On Time 10 min

Total Time 20 min

Pair with a fresh Pain Au Levain from H&F Bread Co.

Source: Real Simple


3/4pound 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

1pound peeled and deveined medium shrimp (raw)

  • finely grated zest of 1 lemon

3/4cup heavy cream

10ounces baby spinach (about 12 cups)


Cook the pasta according to the package directions; drain and return it to the pot.

Meanwhile, heat the butter in a large skillet over medium heat. Add the leeks, ½ teaspoon salt, and ¼ 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.

Add the cream and ½ 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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