Shrimp, Leek, and Spinach Pasta

Easy to make, simple ingredients, and very tasty. You should make this.

Shrimp, Leek, and Spinach Pasta
{via RealSimple}

12 ounces gemelli, fusilli, or some other short pasta (as you can see, King Soopers had neither of those pastas)
2 tablespoons unsalted butter
2 leeks (white and light green parts only), cut into half-moons
kosher salt and black pepper
1 pound peeled and deveined medium shrimp
finely grated zest of 1 lemon
3/4 cup heavy cream
10 ounces baby spinach (about 12 cups)

01. Cook the pasta according to the package directions; drain and return it to the pot.
02. 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.
03. 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.

NOTES: As usual, I changed some things both voluntarily and by force. I ended up increasing the recipe so because once I cut the leeks it seemed like a lot of leeks to me. So I kind of just used the ol’ eyeball for the rest of the stuff as well since it was such a simple recipe. I’m sure it’s still delicious without guestimations. And, as you can see King Soopers was also out of regular spinach (there were probably a lot of spinach dips on this football-Sunday-day-thing). I also didn’t want to buy a lemon just for the zest so I just squirt lime juice on it—classy!

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