4 Servings 15 min Cook
16 Oz Pasta
2 Tbsp Butter
2 Leek Leeks
1 Tsp Salt
1/4 Tsp Pepper
16 Oz Shrimp
1 Lemon Lemon Zest
12 Tbsp Heavy Whipping Cream
1 Package (10 oz) Spinach
Cook the pasta according to the package directions; drain and return it to the pot.
(don't add salt or oil)
Meanwhile, prepare the leeks by only using the white and green parts only, halved lengthwise then crosswise
Then 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.
Add the shrimp and lemon zest to the skillet, tossing frequently, until the shrimp is opaque throughout, 4 to 5 minutes more.
Add the cream and ½ teaspoon salt to the cooked 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.
Cook for 1 to 2 minutes until spinach is cooked.
serve and enjoy!