Shrimp, Leek and Spinach Pasta

• ounces gemelli pasta, fusilli or 12 ounces some other short pasta↗12
• tablespoons unsalted butter↗1 1⁄2
• leeks, cut into half-moons (white and light green parts only)↗2
• salt and black pepper
• lb peeled and deveined medium shrimp↗1
• finely grated lemon, zest of1
• cup cream↗3⁄4
• ounces Baby Spinach (about 12 cups)↗10

Step-by-step instructions

1. 1

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

2. 2

   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.

3. 3

   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.