Prep 20 mins
Cook 30 mins
This pasta is from Southern Living's Editor's Choice Recipes. It is a one dish meal, and though written with shrimp, also works well with crawfish tails or diced cooked chicken breasts. Note: Fresh whole nutmeg can be stored in an airtight container for 2 to 3 years.
- 12 ounces ziti pasta, uncooked
- 6 ounces Baby Spinach, fresh
- 1 tablespoon butter
- 8 ounces baby portabella mushrooms, sliced
- 1 large white onion, chopped
- 2 teaspoons garlic, minced
- 2 cups chicken broth, low sodium, fat free
- 1⁄4 cup dry white wine
- 6 ounces low-fat cream cheese
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon nutmeg, plus
- 1⁄8 teaspoon nutmeg, freshly grated
- 1⁄4 teaspoon black pepper, freshly grated
- 1 lb medium shrimp, peeled and cooked, tails removed (41-50 shrimp)
- 1⁄3 cup parmesan cheese, grated
- Cook pasta according to the package directions, omitting salt and fat. Drain; return to the pan. Immediately stir in spinach; toss until the spinach wilts. Set aside.
- Melt 1 tbsp butter in a large nonstick skillet over medium high heat. Add mushrooms, and cook, stirring occasionally for 8 minutes, or until browned. Add onion, and saute over medium heat for 10 minutes or until tender. Add garlic and saute for 1 minute.
- Stir in chicken broth and white wine. Increase heat to medium high heat, and cook, stirring often for 8 minutes or until the mixture thickens slightly. Reduce heat to medium. Stir in the cream cheese and next 3 ingredients until smooth. Add the cooked shrimp, and cook until thoroughly heated. Pour shrimp mixture over the pasta mixture; toss to combine. Sprinkle evenly with grated Parmesan cheese, and serve immediately.
Lip smacking from my husband always results in a five star recipe. I used regular button mushrooms. Made for Everyday Holiday Tag game. :)
Delicious pasta dish -- even though it isn't pretty, but wonderful! I used a bit less of the broth and a bit extra of the wine to have the right amount of liquid for a great weeknight and healthy supper. Thanks for sharing!