Christmas Week Food Coma - "Restaurant Food" aka Spinach, Leek and Shrimp Pasta

Because I live my life through my stomach, I've planned out the delicious treats Mike and I will enjoy during our time with the little vegetarian away.

First off, is our fave, "Restaurant Food", or Spinach, Leek and Shrimp Pasta

I amended the recipe I found on Real Simple.


Ingredients:
16 ounces pasta. I usually get bowties or ziti
4 tablespoons unsalted butter
2 leeks (white and light green parts only), cut into half-moons (I've also used one chopped onion and it's great)
kosher salt and black pepper
1 pound peeled and deveined medium shrimp
finely grated zest and juice of 1-2 lemons (We like the lemon flavor a lot, so I use 2)
8 oz cup heavy cream
10 ounces baby spinach (about 12 cups) - I usually get one bag


Directions:
1. Cook the pasta according to the package directions; drain and return it to the pot. 
2. Heat the butter in a large skillet over medium heat. Add the leeks (or onions), ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until the leeks have softened, 3 to 5 minutes. Add the shrimp, lemon zest and juice, and cook, tossing frequently, until the shrimp is opaque throughout, 4 to 5 minutes more.
3. Steam the spinach, or you'll have a hard time mixing it all together. I just put the bag of spinach in the microwave for a minute or so to reduce its size.
4. Add the cream and ½ 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.




Serve with crusty bread. Yummmy.