Pasta With Spinach, Nutmeg, and Shrimp

Total Time
30mins
Prep 30 mins
Cook 0 mins

Musky nutmeg naturally highlights spinach and pasta in this simple supper dish. For maximum flavor, always use freshly grated nutmeg.

Ingredients Nutrition

Directions

  1. Prepare pasta according to package directions, omitting salt and fat. Drain well; return to pan. Stir in spinach; toss well until spinach wilts.
  2. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add shrimp. Sprinkle with 1/4 teaspoon salt; sauté 2 minutes or until shrimp are done. Remove shrimp from pan; set aside. Melt 1 tablespoon butter in pan over medium heat. Add onion; cook 10 minutes or until tender, stirring often.
  3. Stir in broth, vermouth, and rind. Increase heat to medium-high; cook 8 minutes or until mixture begins to thicken. Reduce heat to medium. Add cheese; stir until well blended. Stir in 1/4 teaspoon salt, nutmeg, and pepper; remove from heat. Add shrimp and onion mixture to pasta mixture; toss to combine.
  4. Nutritional Information: CALORIES 496(21% from fat); FAT 11.8g (sat 5.6g,mono 2.7g,poly 1.2g); PROTEIN 35.3g; CHOLESTEROL 197mg; CALCIUM 150mg; SODIUM 685mg; FIBER 4.8g; IRON 14.6mg; CARBOHYDRATE 59.2g.
Most Helpful

Excellent, GreenEyes. Delicious and very filling. I suspect this would be just as good made with chicken breast or salmon. I love it when a balanced dinner comes in one dish. I did use olive oil rather than butter.

sugarpea February 01, 2008