As part of Ramadan spirit, The Life Pile will suggest daily recipes that are easy and tasty. Today’s recipe is Leek & Spinach Pasta With Shrimp
Leek & Spinach Pasta With Shrimp
500 Grams fusilli or pasta of choice
2 Tablespoons unsalted butter
2 Chopped leeks
500 Grams raw, peeled and deveined shrimp
1 Tablespoon fine lemon zest
¾ Cup heavy cream
12 Cups baby spinach
Salt & pepper
In a pot with boiling water, cook the pasta with a 2 Teaspoons salt and 1 Teaspoon olive oil, for 10 minutes. Drain, return to pot and leave aside.
Chop the leeks neatly, keeping only the white and light green parts. Heat the butter in large pan and cook the leek with 1 teaspoon salt and 1 teaspoon black pepper for 5 minutes.
Throw in the shrimp and lemon zest, and toss around until shrimp is cooked. Around 6 minutes.
Cook the cream with the pasta, stirring for around 2 minutes until it thickens. Throw in the shrimp and spinach, toss around and cook for 2 minutes.
Leek & Spinach Pasta With Shrimp is great both lunch and dinner.