Tuesday, March 24, 2015

Creamy Shrimp & Leek Pasta

short pasta of choice - cooked slightly al dente
2 TBSP butter
2 leeks - white and light green parts only, thinly sliced
salt and pepper
1 lb peeled, deveined, raw shrimp - tails removed
finely grated zest of 1 lemon
juice of half a lemon
3/4 cup heavy cream or canned coconut milk
4-5 cups packed baby spinach
*1/4 cup parmesan cheese (optional)

Heat butter in a large pan over medium heat, add leeks and season lightly with salt and pepper. Sauté 3-5 minutes, until leeks are slightly tender.

Add the shrimp, lemon juice & zest and stir often until shrimp are cooked through. Remove from heat.

Add cream to cooked pasta over medium heat, stirring until slightly thickened. Season to taste with salt and pepper; add shrimp mixture, spinach and *parmesan. Stir to combine until spinach is wilted and parmesan is melted.

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