Shrimp, Leek, and Spinach Pasta

 

Ingredients

• 3/4 pound gemelli, fusilli, or other short pasta
• 2 tablespoons 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)
• • finely grated zest of 1 lemon
• 3/4 cup heavy cream
• 10 ounces 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. Add the leeks, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until the leeks have softened, 3 to 5 minutes.