Shrimp, Leek, And Spinach Pasta

• 10 ounces baby spinach
• 16 ounces gemelli, fusilli, or other short pasta
• 2 tablespoons unsalted butter
• 3 leeks cut into half-moons
• Salt and Pepper
• 1/2 cup dry, white wine
• 1.5 lb peeled and deveined shrimp
• Finely grated zest of 1 lemon
• 1 cup heavy cream
• Grated parmesan cheese

1. 1. Steam spinach until wilted, set aside
2. 2. Boil pasta according to package directions; drain and return to pot
3. 3. Heat butter in large skillet over medium heat. Add the leeks, salt, and pepper and cook, stirring occasionally, until leeks have softened, 3 to 5 minutes. Add wine and cook until almost evaporated. Add shrimp and lemon zest and cook, tossing frequently, until shrimp is opaque throughout, 4 to 5 minutes more.
4. 4. Add the cream and 1/2 tsp 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; toss to combine. Serve with grated parmesan.

baby spinach, gemelli, unsalted butter, leeks, salt, white wine, shrimp, lemon, heavy cream, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/shrimp-leek-and-spinach-pasta-50129993 (may not work)