This is one of my all-time favorite recipes! I had never really cooked with leeks until my dad read an article a few years ago about how they are great for treating inflammation (along with garlic and onions according to the same source). So, with this new knowledge, I began to research recipes with all 3! And I found this one! I also figured out a way to make it dairy free and it still tastes delicious! Here you can find the original recipe from epicurious.com.
- 10 ounces baby spinach (one small bag is fine)
- 16 ounces fusilli pasta or any spiral pasta
- 2 tbsp butter or olive oil
- 3 large leeks cut into half-moons or thinner
- salt and pepper
- 1/2 cup dry, white wine, optional
- 1.5 lb peeled and deveined shrimp
- Finely grated zest of 1 lemon
- 1/2 cup of almond or cashew milk
- 1 tbsp of almond milk cream cheese spread or alternative
1. Steam spinach until wilted, set aside
2. Boil pasta according to package directions; drain and return to large pot
3. Heat butter or olive oil in a large skillet over medium heat. Add the leeks, salt, and pepper and cook, stirring occasionally, until leeks have softened, 3 to 5 minutes. Add wine and cook until almost
evaporated. Add shrimp and lemon zest and cook, tossing frequently, until shrimp is opaque throughout, 4 to 5 minutes more.
4. In a small blender (I used my Ninja), mix the almond milk and cheese spread until well blended and as smooth as possible. In a small pot over medium heat, pour in the dairy alternative mix and warm while stirring.
5. Add the warmed dairy alternative mix and 1/2 tsp salt to the pasta in the large pot and cook over medium heat, stirring, until slightly thickened, 1 to 2 minutes. Add the shrimp mixture and the spinach; toss to combine. Continue to mix to thicken more.
Note: This dish is excellent the next day after all flavors have melded together. Lemon and wine are optional. I’ve made it plus or minus ingredients and it is always delicious. Leeks have so much flavor on their own!