Shrimp and Spinach Pasta
Para versão Portuguesa clique aqui: "Massa com Camarão e Espinafres"

3 cups pasta (fusilli)
1 tbsp butter
Olive oil
1 leek (white and light green part only)
Salt and pepper to taste
White wine
250g peeled shrimp
Zest of 1 lemon
½ cup heavy cream
125g spinach (3 handfuls)

Cook pasta in water seasoned with salt and a drizzle of olive oil. When cooked, drain and set aside. Cut the leek in half lengthwise and then crosswise in small half-moon pieces. Place butter and a drizzle of olive oil in a pan and once butter has melted add leek, seasoning it with salt and pepper. Let it cook in medium heat until softened for about 15 minutes. While it’s cooking it may dry out a bit so splash it with some white wine. When it’s soft add spinach and let cook another 10 minutes. Add shrimp and lemon zest and let cook for a further 5 minutes to cook the shrimp. Meanwhile add the cream to the pasta and cook over medium heat just to thicken the cream a bit and get the pasta well coated with cream. Add shrimp mixture to pasta, mix well and it’s ready to serve!

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