Ingredients
3/4pound gemelli, 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
1pound peeled and deveined medium shrimp (raw)
finely grated zest of 1 lemon
3/4cup heavy cream
10ounces baby spinach (about 12 cups)
Directions
1. Cook the pasta according to the package directions; drain and return it to the pot.
2. Meanwhile, heat the butter in a large skillet over medium heat.
3. Add the leeks, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until the leeks have softened, 3 to 5 minutes.
4. Add the shrimp and lemon zest and cook, tossing frequently, until the shrimp is opaque throughout, 4 to 5 minutes more.
5. 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. 6. Add the shrimp mixture and the spinach and toss to combine.
