Ingredients

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

Instructions

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

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. 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.