12 ozs short pasta
2 tablespoons unsalted butter
2 leeks…white and green parts only sliced or cut into half moons
kosher salt and black pepper
1 pound or more of peeled and deveined shrimp
Finely grated zest of one LARGE lemon
3/4 to 1 cup of heavy cream
10 ounces baby spinach
optional** 1/2 cup dry white wine(add to leeks after they have softened)
cook pasta according to instructions, drain and return to pot, set aside
Heat the butter in a large skillet over medium heat.
Add the leeks and 1/2 teaspoon salt and pepper and cook tossing gently until leeks are softened…4-5 minutes.
Add in the shrimp and lemon zest and continue to toss until shrimp are cooked throughout…about 5 minutes…
Add the cream and 1/2 teaspoon salt to pasta in pot and cook over medium heat stirring until slightly thickened 2-3 minutes.
Add shrimp mixture and fresh spinach and toss to combine.
Really quick and easy recipe…I also sprinkled a little fresh grated parmesan on top.
Donnie didnt see the 'shrooms in there…and I think you could use asparagus instead of spinach if you dont like spinach…has a gr
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