Pasta with Shrimp, Leek, and Spinach

Pasta with Shrimp, Leek, and SpinachWonderful simple tasty seafood risotto is made with shrimp, leaks and spinach!


  • 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)

Read also Cheesy Vegetable Pasta


  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, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until the leeks have softened, 3 to 5 minutes.
  3. Add the shrimp and lemon zest and cook, tossing frequently, until the shrimp is opaque throughout, 4 to 5 minutes more.
  4. 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.

Read also Mexican Chicken Pasta

Leave a Reply

Your email address will not be published. Required fields are marked *