My husband was out of town last weekend and I can never figure out what to eat. Usually, I buy something ready made. I can see your eyes rolling, but I do cook a lot and sometimes get tired of it. Though this time I decided to make myself an elegant lunch. Why not?
This Shrimp, Leek, and Spinach Pasta with Lemon Cream Sauce is quick to make. The dish relies on the leeks, tang of lemons with the richness of cream sauce for its flavor.
Prep: 10 mins
Cook: 15 mins
Yields: 4 Servings
Ingredients
¾ pound penne, 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
finely grated zest of 1 lemon
juice from 1 lemon
¾ cup heavy cream
10 ounces baby spinach
Directions
1Cook the pasta according to the package directions; drain and return it to the pot.
2Meanwhile, 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.
3Add the shrimp and lemon zest, lemon juice, and cook, tossing frequently, until the shrimp is opaque throughout, 4 to 5 minutes more.
4Add 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.
Leslie Blythe
January 9, 2019
Well, get your butt out here!!!!