Shrimp, leek and spinach pasta
This Shrimp, Leek, and Spinach Pasta combines tender shrimp, sweet leeks, and fresh spinach in a creamy sauce, all tossed with gluten-free pasta for a delightful meal. It's quick to prepare, making it perfect for both weeknight dinners and special occasions.
Cook time 15 min
Prep time 5 min
Ingredients:
16 oz gluten-free pasta2 tbsp butter
2 cup leek
1 tsp salt
1/4 tsp black pepper
16 oz shrimps
1 tsp lemon zest
12 tbsp heavy whipping cream
1 package spinach
This Shrimp, Leek, and Spinach Pasta is a delectable and nutritious dish that brings together the delicate flavors of shrimp, the mild sweetness of leeks, and the robust taste of spinach. Perfect for a weeknight dinner or a special occasion, this gluten-free pasta recipe is both satisfying and easy to prepare.
Instructions:
- In a large pot, bring water to a boil and add a pinch of salt. Add the gluten-free pasta and cook according to the package's instructions until al dente. Drain the pasta and set aside.
- While the pasta is cooking, clean and thinly slice the leeks. In a large skillet, melt 2 tbsp of butter over medium heat. Add the sliced leeks to the skillet and sauté for about 5-7 minutes until they become soft and slightly caramelized.
- Season the sautéed leeks with 1 tsp of salt and 1/4 tsp of black pepper. Stir to combine.
- Increase the heat to medium-high. Add the shrimp to the skillet with the leeks. Cook for about 3-4 minutes, turning occasionally, until the shrimp turn pink and are cooked through.
- Stir in 1 tsp of lemon zest and 12 tbsp of heavy whipping cream. Allow the mixture to simmer for 2-3 minutes until the cream is heated through and slightly thickened.
- Gradually add the chopped spinach to the skillet, stirring continuously until the spinach is wilted and well-incorporated into the creamy mixture. This should take about 2-3 minutes.
- Add the cooked and drained pasta to the skillet. Toss everything together until the pasta is well-coated with the creamy shrimp and vegetable mixture.
- Taste and adjust the seasoning with additional salt and pepper if needed. Serve the shrimp, leek, and spinach pasta immediately, garnished with a bit more lemon zest if desired.
By following these steps, you’ll create a delicious and comforting Shrimp, Leek, and Spinach Pasta that is not only flavorful but also gluten-free. It's an easy dish that feels gourmet, making it a wonderful addition to your meal rotation. Enjoy the harmony of tastes and textures in each bite!
Shrimp, leek and spinach pasta FAQ:
Cook the gluten-free pasta according to the package instructions, usually about 8-12 minutes, until al dente. Be sure to taste it to ensure it’s cooked to your liking.
A large skillet is recommended so that there's enough space to sauté the leeks and shrimp without overcrowding, which encourages even cooking.
Yes, you can substitute heavy whipping cream with coconut cream or a dairy-free cream alternative, adjusting the quantity as needed for consistency and flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of water or cream to maintain moisture.
Ensure that the shrimp are spread out in a single layer in the skillet, and be careful not to overcrowd it. You can also cook them in batches if necessary to ensure even cooking.
Tips:
- Ensure to clean the leeks thoroughly to remove any hidden dirt or grit.
- Cook the pasta al dente as it will continue to cook slightly when mixed with the sauce.
- If you prefer a thicker sauce, allow the heavy whipping cream to simmer for a few minutes to reduce and thicken.
- Taste the dish before serving and adjust the seasonings as needed for your preference.
- Use freshly grated lemon zest for the best flavor.
- For added depth, you can toss in some freshly grated Parmesan cheese before serving.
Nutrition per serving
4 ServingsCalories 540kcal
Protein 24g
Carbohydrates 55g
Fiber 3.56g
Sugar 3.39g
Fat 24g
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