DON'T YOU JUST LOVE RECIPES THAT TAKE LESS THAN 30 MINUTES AND ARE DELICIOUS?!!? This is one of those---had to share!!! I added my notes to make it a little healthier! ;-) :-) ENJOY!
-----------> Shrimp, Leek, and Spinach Pasta<------------
Hands-On Time: 10 min
Total Time: 20 min
Nutritional Information
INGREDIENTS
3/4 pound gemelli, fusilli, or other short pasta (I like brown rice pasta)
2 tablespoons unsalted butter (I use light butter made with olive oil)
2 leeks (white and light green parts only), halved lengthwise then crosswise
kosher salt and black pepper
1pound peeled and deveined medium shrimp (raw)
finely grated zest of 1 lemon
3/4cup heavy cream (I use Fat-free half-and-half)
10 ounces baby spinach (about 12 cups)
DIRECTIONS:
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.
Recipe by Abigail Chipley and Charlyne Mattox & photo by Christopher Baker
ENJOY!!!
