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Shrimp, Leek and Spinach Pasta
 Here is a great pasta dish! I normally don't cook with a lot of cream (eventhough it makes a dish delish!) But when I saw this recipe at Real Simple I just felt a need to make it. Hubby was shocked when he sat down to dinner (he cooks with heavy cream but wasn't expecting it from me.) I told him I made a special treat for him. I am so glad I did, these flavors went well together and it really was a treat. Enjoy!! What You Need: 1 box of short pasta 2 tablespoons unsalted butter 2 leeks (white and light green parts only), cut into half-moons kosher salt and black pepper 1 pound peeled and deveined medium shrimp finely grated zest of 1 lemon 3/4 cup heavy cream 10 ounces baby spinach (about 12 cups) What You Do: Cook the pasta according to the package directions; drain and return it to the pot. 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.  Add the shrimp and lemon zest and cook, tossing frequently, until the shrimp is opaque throughout, 4 to 5 minutes more. 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.  Linking up HERE (Recipe from Real Simple)  
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