Shrimp Leek and Spinach Pasta
Delight your taste buds with this creamy and vibrant Shrimp Leek and Spinach Pasta, a restaurant-quality dish that comes together in just 40 minutes! Tender shrimp are perfectly sautéed and paired with caramelized leeks, wilted spinach, and al dente pasta, all tossed in a luscious Parmesan cream sauce with a hint of zesty lemon. The harmonious blend of flavors is elevated by red pepper flakes for a subtle kick and fresh parsley for a pop of color. Perfect for weeknight dinners or intimate gatherings, this easy yet elegant pasta recipe is rich in flavor, packed with wholesome ingredients, and customizable to suit your preferences. Try this seafood pasta recipe today for a meal that's as comforting as it is impressive!
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Recipe Information
Ingredients
- 450 grams shrimp (peeled and deveined)
- 300 grams pasta (such as linguine or fettuccine)
- 2 medium leeks (white and light green parts, thinly sliced)
- 150 grams fresh spinach leaves
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 0.25 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, drain the pasta, and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp and season with a pinch of salt and black pepper. Cook for 2-3 minutes on each side, or until the shrimp are pink and opaque. Remove the shrimp and set aside.
Add the remaining tablespoon of olive oil and the butter to the same skillet. Once melted, add the sliced leeks and cook for 5-7 minutes, stirring occasionally, until softened and lightly caramelized.
Stir in the minced garlic and red pepper flakes and cook for 30 seconds until fragrant.
Lower the heat to medium-low and add the heavy cream, stirring to combine. Let the cream heat gently for 2 minutes without boiling.
Add the grated Parmesan cheese, lemon zest, and lemon juice, stirring until the cheese is melted and the sauce is smooth. Season with salt and black pepper to taste.
Add the spinach to the skillet and cook for 1-2 minutes, stirring, until wilted.
Return the cooked shrimp to the skillet along with the cooked pasta. Toss everything together to coat the pasta and shrimp in the sauce. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
Taste and adjust seasoning as needed.
Serve the pasta warm, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
2297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.2 g | 181% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1181 mg | 394% | |
| Sodium | 3446 mg | 150% | |
| Total Carbohydrate | 120.3 g | 44% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 11.3 g | ||
| Protein | 132.8 g | 266% | |
| Vitamin D | 20.1 mcg | 101% | |
| Calcium | 438 mg | 34% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2574 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
