Monday, May 16, 2011

"Leeking" a new recipe

Tonight's meal was inspired by a recipe in Real Simple magazine.  This tasted really fresh with zested lemon and spinach. 

The ingredients

Preparing the veggies

Next - lemon zest...I love this smell...reminds me of summer!

Saute the leeks followed by mushrooms, the wine, shrimp and lemon

John gave this 4 stars!  It will definitely be in the rotation.  Note:  The recipe calls for baby spinach but of course Target was out - so I had to use regular - it tasted fine but I would have chopped it up a bit first.

Pasta with Shrimp, Leeks, and Spinach Serves: 2-3 Calories: NA Prep Time to Table: 30 minutes Recipe : adapted from Real Simple

-6 oz. pasta (small like penne)
-1 tbl butter
-1 leek cut in half and sliced (white and light green parts only)
-6 oz. sliced baby bella mushrooms
- ¼ cup dry white wine
- ½ lb peeled and deveined shrimp
- ½ lemon zested
- ½ cup heavy cream
-5 ozs. Baby spinach

1. Cook pasta; drain and return to pot
2. Meanwhile heat butter and cook leeks for 4 minutes; add mushrooms and cook an additional 3 minutes
3. Add wine and cook until it almost evaporates
4. Add shrimp and lemon zest and toss frequently for about 4-5 minutes (til done)
5. Add cream, ¼ tsp salt, ¼ tsp fresh pepper to pasta and cook over medium heat until slightly thickened about 1-2 minutes (stir constantly)
6. Add shrimp mixture and spinach to pot and toss to combine Notes: baby spinach is best; regular spinach is a little too tough

1 comment:

  1. Kirk just asked for shrimp the other day. I think this just might be on this week's menu! Or maybe next week come to think of it. Target, WalMart and HyVee were out of bean sprouts for the last 4 days too! I finally gave up and left them out of my recipe, but I do love them.


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