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.
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