top of page
Writer's pictureJasirah Dalvi

Shrimp, Leek, and Spinach Pasta

Leeks and spinach are the two flavors that compliment each other very well. We pair it with pasta to make a quick meal.





Ready in: 40 minutes

Makes: 2 serving


Tips

  • Any pasta can be used

  • Make sure the cream is added while the pan is off the heat, to avoid splitting of the sauce

  • Any extra vegetables can be added according to choice



Ingredients


  • 250 gm pasta of your choice

  • 30 gms unsalted butter

  • 2 stems leeks (white and light green parts only), halved lengthwise and crosswise

  • kosher salt and black pepper

  • 250 gm peeled and deveined medium shrimp (raw)

  • finely grated zest of 1 lemon

  • 100 ml cream

  • 200 gm baby spinach (about 12 cups)



Preparation


Cook the pasta according to the package directions; drain and return it to the pot.

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.

Add the shrimp and lemon zest and cook, tossing frequently, until the shrimp is opaque throughout, 4 to 5 minutes more.

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.

13 views0 comments

Recent Posts

See All

Comentários


bottom of page