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 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Shrimp

  Crustaceans, mixed species, raw

  12 oz or 340g

• Lemon zest

  1 lemon or 4g

• Heavy whipping cream

  Fluid

  ½ cup, fluid or 119g

• Spinach

  Raw

  8 cup or 240g

• Whole wheat pasta

  Dry

  8 oz or 227g

Directions

1. Cook the pasta according to the package directions.
2. Prepare the leeks by using only the white and green parts, halved lengthwise then crosswise.
3. Heat the butter in a large skillet over medium heat. Add the leeks, salt, and pepper, stirring occasionally, until the leeks have softened, about 3 to 5 minutes.
4. Add the shrimp and lemon zest to the skillet, tossing frequently, until the shrimp is opaque throughout, about 4 to 5 minutes.
5. Add the cream and cooked pasta in the pot and cook over medium heat, stirring, until slightly thickened, about 1 to 2 minutes.
6. Add the shrimp mixture and the spinach and toss to combine. Cook for 1 to 2 minutes until the spinach is wilted.
7. Season with salt and pepper to taste and enjoy!