Prep 40 mins
Cook 20 mins
A wonderfully light and tasty recipe - easy to prepare. You can also use chicken with or without shrimp. Easy recipe to conjure up your own variation. If you like a stronger lemon flavor, I recommend adding just a little more lemon rind. Recipe came from Cooking Light (2003), but I modified it just slightly.
- 12 ounces pasta (penne, bow ties, rotini, etc.)
- 1 (12 ounce) package fresh spinach
- 2 tablespoons butter, divided in half
- 2 lbs large shrimp, peeled and devined
- 1⁄2 teaspoon fresh garlic, fresh squeezed
- 1⁄4 teaspoon salt
- 2 1⁄2 cups vidalia onions, chopped
- 1 cup vegetable broth or 1 cup chicken broth
- 1⁄4 cup dry vermouth (or use broth if preferred)
- 1 teaspoon lemon peel, finely grated
- 5 ounces cream cheese
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon ground black peppercorns
- PASTA AND SPINACH -.
- cook pasta according to package directions, omitting salt and butter.
- Meanwhile, wash spinach and pat excess water.
- When pasta is done, drain the water and immediately return pasta to pan.
- Add spinach leaves and toss until spinach leaves wilt. Add cover to keep warm.
- SHRIMP AND BROTH -.
- Melt 1 tablespoon butter in nonstick sauce pan over medium heat. Add shrimp and garlic and saute until done (about 2-3 minutes).
- Remove shrimp from pan and set aside.
- Melt 1 tablespoon butter in pan and add onions, sauting until slightly opaque and stirring often.
- Add broth, vermouth, and grated lemon rind. Increase heat to medium and cook about 7-8 minutes or until mixture begins to thicken.
- Reduce heat and add cream cheese, stirring until well blended.
- Add salt, nutmeg, and black pepper. Stir together and remove from heat.
- Now add shrimp and onion mixture to the pasta/spinach and toss to mix everything together.