Shrimp, Leek, and Spinach Pasta

• Serves4
• Hands-On Time10 min
• Total Time20 min
  

  <ul>
    <li>Calories691 calories</li>
    <li>Fat26 g</li>
    <li>Sat Fat15 g</li>
    <li>Cholesterol249 mg</li>
    <li>Sodium791 mg</li>
    <li>Protein38 g</li>
    <li>Carbohydrate80 g</li>
    <li>Sugar5 g</li>
    <li>Fiber7 g</li>
    <li>Iron9 mg</li>
    <li>Calcium184 mg</li>
  </ul>
  

• March 2011

INGREDIENTS

1. 3/4pound gemelli, fusilli, or other short pasta
2. 2tablespoons unsalted butter
3. 2leeks (white and light green parts only), halved lengthwise then crosswise
4. kosher salt and black pepper
5. 1pound peeled and deveined medium shrimp (raw)
6. finely grated zest of 1 lemon
7. 3/4cup heavy cream
8. 10ounces baby spinach (about 12 cups)

 DIRECTIONS

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.