SHRIMP, LEEK, AND SPINACH PASTA

SHRIMP, LEEK, AND SPINACH PASTA image

Yield 6 servings

Number Of Ingredients 10

10 ounces baby spinach
16 ounces gemelli, fusilli, or other short pasta
2 tablespoons unsalted butter
3 leeks cut into half-moons
Salt and Pepper
1/2 cup dry, white wine
1.5 lb peeled and deveined shrimp
Finely grated zest of 1 lemon
1 cup heavy cream
Grated parmesan cheese

Steps:

1. Steam spinach until wilted, set aside 2. Boil pasta according to package directions; drain and return to pot 3. Heat butter in large skillet over medium heat. Add the leeks, salt, and pepper and cook, stirring occasionally, until leeks have softened, 3 to 5 minutes. Add wine and cook until almost evaporated. Add shrimp and lemon zest and cook, tossing frequently, until shrimp is opaque throughout, 4 to 5 minutes more. 4. Add the cream and 1/2 tsp 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; toss to combine. Serve with grated parmesan.