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Hello, my name is Laura Breneman and this is not a fancy food blog and I do not like cheese.


Leek, Spinach and Chicken Pasta

Leek, Spinach and Chicken Pasta

So Mark has a shellfish allergy so I make this meal with chicken and its has become one of my favorites!

Its pretty easy and the sauce always turns out pretty great! When I make the chicken I just grill it with salt and pepper and a little lemon juice.

Recipe from here...let me know how it goes with the shrimp!


  • ¾ pound gemelli, fusilli, or other short pasta
  • 2 tablespoons unsalted butter
  • 2 leeks (white and light green parts only), halved lengthwise then crosswise
  • kosher salt and black pepper
  • 1 pound peeled and deveined medium shrimp (raw)
  • finely grated zest of 1 lemon
  • ¾ cup heavy cream
  • 10 ounces baby spinach (about 12 cups)


Step 1

Cook the pasta according to the package directions; drain and return it to the pot.

Step 2

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.

Step 3

Add the shrimp and lemon zest and cook, tossing frequently, until the shrimp is opaque throughout, 4 to 5 minutes more.

Step 4

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.

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