16 March 2012

Shrimp, Leek, and Spinach Pasta

Shrimp, Leek, and Spinach Pasta

Real Simple April 2011

1. 12 ounces of gemelli, fussilli, or some other short twisty pasta (Gemelli worked for us)
2. 2 tbsp unsalted butter
3. 2 leeks (white and light green parts only) cut in half moons (rinse thoroughly—can be sandy)
4. 1lb peeled and deveined medium shrimp
***zest of one lemon or ¼ cup of lemon juice
5. ¾ cup heavy cream
6. 10 ounces baby spinach (about 12 cups) (I used only half the bag)
7. *optional—1/2 cup white cooking wine to deglaze the leeks—this made the sauce creamier

Directions: *Cook pasta according to box directions, drain and return to pot.
       * In a large skillet heat the butter and add the leeks, salt, pepper, and cook for about 3-5 min til leeks have softened…add shrimp and lemon juice/zest and cook til shrimp is opaque—4/5 more minutes…add white wine
3.    *  Add the cream and a little more salt to the pasta in the pot and heat til it is slightly thickened…1 to 2 more minutes…add shrimp mixture and spinach and toss to combine.

I texted John pictures of the meal as I made it and he came home at 7:15!!! He tried it and said I was a culinary genius!!!! Wow, it was music to my ears…not to mention Mark and Julia saying “Mom, I love this dinner!!!!”  Julia asked for more shrimp and noodles….Mark devoured his noodles and skipped the shrimp!!!

Enjoy!  I love cooking recipes from Real Simple magazine because it does make me feel like a culinary genius.  I’m able to buy the ingredients with confidence and whip up a quick and easy dinner that always turns out DELICIOUS!



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