Tasty Tuesday – Shrimp, Leek and Spinach Pasta

Husband and I recently tried a new recipe, it was pretty simple, but very tasty!

finished-product

Recipe is as follows:

  • ¾ lb Pasta (we used gemelli;  fusilli or any other short pasta will also work)
  • 2 Tablespoons unsalted butter
  • 2 leeks – halved lengthwise (white and light green parts only!)
  • Kosher salt and black pepper
  • 1 lb raw shrimp, peeled and deveined
  • Finely grated zest of 1 lemon
  • 10 ounces baby spinach
  • Heavy cream (to substitute heavy cream, melt 1/3 Cup unsalted butter and add to 3/4 Cup milk. If you use low fat milk, add 1 tablespoon of flour to thicken it.)

shrimp

  1. Cook the pasta according to the package. Drain and then return it to the pot.
  2. Meanwhile, heat the butter in a large skillet over medium heat. Add the leeks, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until the leeks have softened (about 3-5 minutes).
  3. Add the shrimp and lemon zest and cook, tossing frequently, until the shrimp is opaque throughout, about 4-5 minutes more.
  4. Add the cream )or substituted milk mixture!), and 1/2 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. Place lid over skillet to “steam” the spinach.

leeks

sauteed-leeks

The recipe calls for heavy cream, however we used the substitute milk/butter mixture.

I grated some Parmesan cheese over mine because I like it with my pasta, but you don’t have to.

How’s it sound? Let me know if you try it! 🙂

Tasty Tuesday – Shrimp and Pea Quinoa

Today’s recipe was shared by a fellow coach, and it sounded amazing so of course I had to try it! I love shrimp, in any form, it’s so yummy.

Healthy and flavorful!
Healthy and flavorful!

Bonus: Today’s recipe is 21 Day Fix Friendly! 🙂

Note: I calculated 1 Tsp for the olive oil, but thats for the whole recipe. You do not need to log that tsp if you don’t want to, as its really only 1/8 of the teaspoon per serving!