Shrimp, Leek, and Spinach Pasta

Ingredients

• Butter

  Unsalted

  2 tbsp or 28g

• Leeks

  (bulb and lower leaf-portion), raw

  2 leek or 178g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Lemon zest

  1 lemon or 4g

• Heavy whipping cream

  Fluid

  12 tbsp or 180g

• Spinach

  Raw

  1 package (10 oz) or 284g

• Whole wheat pasta

  Dry

  16 oz or 454g

Directions

1. Cook the pasta according to the package directions; drain and return it to the pot. (don't add salt or oil)
2. Meanwhile, prepare the leeks by only using the white and green parts only, halved lengthwise then crosswise
3. Then 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.
4. Add the shrimp and lemon zest to the skillet, tossing frequently, until the shrimp is opaque throughout, 4 to 5 minutes more.
5. Add the cream and ½ teaspoon salt to the cooked 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.
6. Cook for 1 to 2 minutes until spinach is cooked..serve and enjoy!

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