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Shrimp, Leek, and Spinach Pasta

Leeks and spinach are the two flavors that compliment each other very well. We pair it with pasta to make a quick meal.

Ready in: 40 minutes

Makes: 2 serving


  • Any pasta can be used

  • Make sure the cream is added while the pan is off the heat, to avoid splitting of the sauce

  • Any extra vegetables can be added according to choice


  • 250 gm pasta of your choice

  • 30 gms unsalted butter

  • 2 stems leeks (white and light green parts only), halved lengthwise and crosswise

  • kosher salt and black pepper

  • 250 gm peeled and deveined medium shrimp (raw)

  • finely grated zest of 1 lemon

  • 100 ml cream

  • 200 gm baby spinach (about 12 cups)


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

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.

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.

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