Shrimp, Leek And Spinach Pasta

• 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)

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, 1/2 teaspoon salt, and 1/4 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 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.

gemelli pasta, unsalted butter, leeks, salt, shrimp, lemon, cream

Taken from www.food.com/recipe/shrimp-leek-and-spinach-pasta-453418 (may not work)