Creamy Spinach Pasta with Prawns and Leek

A really creamy spinach pasta with prawns and leek – fancy enough to impress, but you can make it in under 30 minutes.

Creamy spinach pasta with prawn and leek

If you have a valentine to impress but don’t want any hassle in the kitchen this could be the dish for you. It’s wonderfully creamy, and if you got a wiggle on you could have it ready in 20 minutes.

Have you been affected by the courgette shortage? Many vegetables we traditionally throw in our pasta like courgettes and spinach are expensive or difficult to get hold of in the UK at the moment due to weather conditions in Spain and Italy. We take for granted the fact that even when the weather is frosty here, there is sunshine somewhere to grow the vegetables that are there all year round in the shops.  If you have noticed an increase in prices in your area this dish relies on frozen spinach and leek, which should be better value.

I love cooking this dish, for one main reason- it disappears so fast! My toddler loves prawns, and knows long pasta like tagliatelle as ‘worms’. ‘Prawn and worms! Prawn and worms!’ he says.

Creamy Spinach Pasta with Prawns and Leek, from

Recipe Notes

If you’re watching what you eat you may want to swap the cream cheese for a lighter version – they’re easy to find in supermarkets. I particularly like long pasta like tagliatelle with seafood – but by all means use your favourite sort, or what you have in the cupboard. If you really want to use fresh garlic and spinach, or raw prawns, I’m sure it would be just as tasty, but it may take a little longer to cook.

If you’re serving this to impress a garnish of fresh herbs really helps set it off. Serve with garlic bread or a tomato salad to finish off the meal. If you add a substantial accompaniment this meal could easily be stretched to serve three.

5 from 4 votes
Creamy spinach pasta with prawn and leek
Creamy Spinach Pasta with Prawns and Leek
Prep Time
2 mins
Cook Time
23 mins
Total Time
25 mins

An easy, elegant prawn pasta dish that is perfect for family weeknight dinners.

Course: Dinner
Cuisine: Italian
Servings: 2 people
Calories: 633 kcal
  • 1 leek
  • 170 g tagliatelle (6oz) or other pasta
  • 300 g cooked prawns (1 cup cooked shrimp)
  • 250 g frozen spinach (8oz)
  • 200 g cream cheese (7oz)
  • 1 tsp garlic granules
  • 1 tbsp olive oil
  1. Slice the leek.

  2. Put the pasta on to boil.

  3. Fry the leek in a little olive oil. If it runs out of oil add a little water. 

  4. Place the spinach in a microwaveable container with a little water and defrost in the microwave. This took me 4-5 minutes, stirring every 2 minutes.

  5. When the leeks start to soften stir in the prawns/shrimp. Drain the excess water off the spinach and stir it in.

  6. Add the garlic and cream cheese, stirring the cream cheese round 'til it melts into the sauce. 

  7. When the pasta is cooked drain it and mix the sauce through. Garnish if you wish, and devour.

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