Shrimp Spinach Pasta

Shrimp-Sausage-Pasta
Shrimp-Sausage-Pasta

Shrimp Spinach Pasta

By David Calito  ,   ,   ,

July 16, 2015

0.0 0

When your stomach aches, your mom may have offered you saltines or plain toast -- something light that wouldn't aggravate your tummy. In Italy, this same principle applies, but with pasta.

  • Prep: 12 mins
  • Cook: 12 mins
  • 12 mins

    12 mins

    24 mins

  • Yields: 4- 6 Servings
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Ingredients

3/4poundgemelli, fusilli, or other short pasta

2tablespoons 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 (raw)

1 lemon

3/4 cup heavy cream

10 ounces baby spinach (about 12 cups)

Directions

Wash and clean all the ingredients.

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.

Enjoy with some Greek Salad

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Nutrition Facts

Serving Size1 Cup
Calories350
Protein5g
Cholesterol135mg
Sugar2g
Total Fat2
Saturated Fat1g
Polyunsaturated Fat1g
Monounsaturated Fat1g
Total Carbohydrates35g
Dietary Fiber1g

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