It sounds really exotic, which for me translates into ‘No way, that sounds hard’. But it’s not, so read on!
This recipe came from a magazine that I bought on a whim, and I’m so glad that I did. It’s called ‘Food’ and I found it at our Co-Op grocery store. It is just full of recipes. Some are difficult, and better for a day when you really feel like spending a lot of time in the kitchen. Most are very easy though, and this is definitely one of the easy ones.
Here are the ingredients:
- 12 ounces pasta like fusilli, or seashells, or even just macaroni
- 2 tbsp butter
- 2 leeks cut into half moons (white and lt green parts only)
- salt and black pepper
- 1 pound peeled and deveined medium shrimp
- finely grated zest of one lemon
- 3/4 cup cream (or milk)
- about 12 cups of spinach
Cook the pasta, drain and return to the pot. It should be a really big pot, you will need room for the spinach in there later.
Heat the butter in a large skillet, and add the leeks, 1/2 tsp salt and 1/4 tsp pepper. Stir occasionally until the leeks are cooked, which takes 3 to 5 minutes. Add the shrimp and the lemon zest and keep cooking until the shrimp is opaque throughout. This should be 4 to 5 minutes more.
Add the cream and 1/2 tsp salt to the pasta in the pot and cook over medium heat until slightly thickened. This should take only about 2 minutes. Add the shrimp mixture and the spinach, then toss to combine. *When you add your spinach, you will think that you’ve really screwed things up because you now have a pot of shrimp pasta covered with a bunch of leaves that you will never be able to chew through to get to the good stuff. Don’t let it worry you, just keep stirring and that spinach will shrink right down to something manageable and lovely in your pasta bowl.*
I changed this recipe a bit, just to add my own flair and it turned out really good. To the recipe above, I added about 1 tbsp of dill to the shrimp as it cooked, along with about 1 tsp of lemon pepper. It gave it just a little more flavor.
After the spinach was stirred in, I added about 3/4 cup of freshly grated parmesan cheese, and stirred it into the pasta. Everything is better with cheese.
I also took my zested lemon, cut a wedge out of it which I squished down into a bottle of corona. Not exactly an original idea, but when you are standing there with a lemon in your hand, what else are you supposed to do with it? Never mind making lemonade, have a beer!
I hope you try this recipe it turned out really well. It was a big hit at our house, and it only took about 20 minutes total time to serve.