16 ounces of fusilli pasta (or any other short pasta will work)
2 tablespoons of unsalted butter
2 leeks (white and light green parts only), cut into half moons
1 pound peeled and deveined medium shrimp
1 cup of heavy whipping cream
10 ounces baby spinach
Finely grated zest of 1 lemon
Kosher salt and black pepper
- Bring water to a boil, then add 1/2 tablespoon of salt and pasta to boiling water. Cook the pasta according to the package. Reserve one cup of pasta water and then drain and return pasta to the pot
- While the pasta is cooking, heat the butter in large skillet. Add the leeks, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and cook, stirring occasionally until the leeks have softened (about 3 - 5 minutes).
- Add the shrimp and lemon zest and cook, tossing frequently. Cook until the shrimp is opaque, about 5 minutes.
- Add the cream to the pasta in the pot and cook over medium heat, stirring until slightly thickened. Add the spinach and toss to combine and wilt the spinach. Add in the shrimp mixture and toss all together. I usually add a little bit of the reserved pasta water to help break up some of the thickness, but it is completely your preference.
I cannot get enough of this pasta...I have already had it twice this month!!! It is super easy and oh so delicious in your tummy!
Happy Friday and happy eating!!
With much love,