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Shrimp, Leek, and Spinach Pasta



Ingredients:



3/4pound

gemelli, fusilli, or other short pasta

2tablespoons

unsalted butter



2leeks (white and light green parts only), halved lengthwise then crosswise

kosher salt and black peppe

1pound

peeled and deveined medium shrimp (raw)

• finely grated zest of 1 lemon

3/4cup

heavy cream

10ounces

baby spinach (about 12 cups)



Directions:



1:Cook the pasta according to the package directions; drain and return it to the pot.



2:Meanwhile, heat the butter in a large skillet over medium heat. Add the leeks, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until the leeks have softened, 3 to 5 minutes.



3:Add the shrimp and lemon zest and cook, tossing frequently, until the shrimp is opaque throughout, 4 to 5 minutes more.



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.



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