This is from a quick weeknight's dinner back in the spring. I have finally taken my notes and written them up here.
Fresh pasta would make this dish a bit nicer, if you happen to have any on hand. I buy a fresh spaghetti here that is really good, but this time it was the box kind. Of course, you could use other pasta like penne, spirals or whatever you happen to have in the cupboard.
Everyone in my family loved it and we have made it since. So, it has been added to the family favourites!
Creamy Shrimp and Spinach Spaghetti
½ kg/1lb raw shrimp – peeled and de veined
1 large leek, sliced crossways finely
3 garlic cloves, crushed
1 Cup/240 ml cooking cream
1 cup/100 grams grated parmesan
1 cup/240 ml white cooking wine
½ Cup/120 ml water
Juice and zest of one lemon
Bunch of freshly chopped basil
2 tablespoons butter
1 tablespoon olive oil
Salt for seasoning
In a large pot set over medium heat, add olive oil and garlic. Stir for about a minute until golden. Add leeks and give a good stir. Cook for a good few minutes until they start to brown and then add a splash of water. Stir and leave for another few minutes. When you notice the pan dry and leeks sticking on, add a bit more water. Repeat this until leeks have a golden colour and are completely soft. About 10 minutes. Remove from heat.
In a large pot of boiling water, add spaghetti and cook to instructions on the pack. When cooked, remove and drain.
While the spaghetti is cooking, heat a large skillet with 1 tbsp of butter and some crushed garlic. Stir until golden and then toss in the shrimp. Cook over medium to high heat for about 5 minutes, stirring so they cook evenly. Lightly season with the salt and remove from heat. Set aside and keep warm.
Make the sauce by returning the boiler with the leeks to a medium high heat. Add wine, lemon juice and lemon zest and bring to a boil. Reduce heat to a simmer leave for one to two minutes. Now, add the cooking cream and stir. Allow sauce to thicken for a couple of minutes.
Add spaghetti and parmesan (reserving a little for garnish) to pot and stir until completely combined. Throw in the spinach and fresh basil(reserving a little for garnish) and stir until the spinach has completely wilted. If the sauce seems dry, splash in a little more water and stir. Season as you like before serving.
Serve in 4 pasta bowls topped with a sprinkling of the parmesan and fresh basil.
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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