Shrimp Spinach 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


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)


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


Nutrition Facts

Serving Size1 Cup
Total Fat2
Saturated Fat1g
Polyunsaturated Fat1g
Monounsaturated Fat1g
Total Carbohydrates35g
Dietary Fiber1g

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