Shrimp, Leek, and Spinach Pasta Recipe

July 11, 2014January 12, 2015 monplate diet plans, eating healthy, healthy food recipes, healthy foods, healthy meals

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

Prepare the pasta as stated by the package directions; drain thoroughly and place it back in the pot.

Melt butter in a large skillet over medium heat. Cook the leeks until just tender, stirring occasionally, 3 to 5 minutes. Add salt and pepper to taste.

Add in the shrimp and lemon zest, tossing frequently, until the shrimp is opaque throughout, 4 to 5 minutes. Remove from heat and set aside.

In the pot of pasta, mix in the cream and ½ teaspoon salt and cook over medium heat until slightly thickened, 1 to 2 minutes.

Toss in the shrimp mixture and the spinach to combine.