Shrimp Spinach Goat Cheese Penne (Print-Friendly Format)
Shrimp, spinach, goat cheese, and penne meld in a creamy, flavorful pasta ideal for dinners or gatherings.
# Required Ingredients:
→ For the Shrimp
01 -
450 grams raw shrimp, peeled and deveined (21–25 count per 450 grams)
02 -
1 teaspoon extra-virgin olive oil
03 -
0.75 teaspoon finely grated lemon zest
04 -
0.25 teaspoon salt
05 -
0.25 teaspoon black pepper
→ For the Pasta
06 -
450 grams penne pasta
07 -
60 milliliters pine nuts
08 -
1 tablespoon extra-virgin olive oil
09 -
1 tablespoon unsalted butter
10 -
2 cups chopped leeks (white and light green parts only)
11 -
1 large garlic clove, minced
12 -
4 cups packed baby spinach
13 -
60 milliliters dry white wine, such as Pinot Grigio
14 -
85 grams goat cheese, crumbled (plus extra for serving, if desired)
15 -
0.5 teaspoon salt, more to taste
16 -
0.5 teaspoon freshly ground black pepper, more to taste
17 -
0.25 teaspoon freshly grated nutmeg (optional)
18 -
Crushed chili flakes, to taste (optional)
# How to Make It:
01 -
Combine shrimp with 1 teaspoon olive oil, 0.75 teaspoon grated lemon zest, and 0.25 teaspoon each salt and black pepper in a bowl. Toss to coat evenly and marinate for 20 minutes.
02 -
Using a large dry skillet, toast the pine nuts over medium heat, stirring frequently until golden and aromatic. Transfer to a small plate and set aside.
03 -
Bring a large pot of salted water to a rolling boil. Add penne and cook according to package instructions until al dente. Reserve 180 milliliters of cooking liquid, then drain pasta.
04 -
In the skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add chopped leeks and sauté for 2 minutes. Stir in minced garlic, continuing to cook until leeks are softened and lightly golden, about 5–6 minutes. Season with 0.5 teaspoon salt, 0.5 teaspoon black pepper, and 0.25 teaspoon nutmeg if desired. Transfer to a bowl and reserve.
05 -
Add marinated shrimp to the same skillet over medium heat. Sauté until just opaque and pink, approximately 1 minute per side. Remove shrimp to a bowl and reserve.
06 -
Pour white wine into the skillet, scraping any browned bits from the pan's bottom with a wooden spoon. Add baby spinach and cook for 1–2 minutes until wilted.
07 -
Return the drained pasta, sautéed leeks, and cooked shrimp to the skillet. Stir to combine. Add crumbled goat cheese and a portion of the reserved cooking liquid to create a creamy sauce that coats the pasta. Let simmer gently for 2 minutes to allow flavors to meld and shrimp to finish cooking. Adjust seasoning to taste.
08 -
Stir in toasted pine nuts. Top with additional goat cheese if desired and present with crushed chili flakes on the side. Serve immediately.
# Additional Information:
01 -
Reserving some pasta cooking liquid helps achieve a silky sauce consistency.