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.
- 12 ounces uncooked penne pasta
- 1 (10 ounce) package fresh spinach
- 2 tablespoons butter, divided
- 1 1⁄2 lbs large shrimp, peeled and deveined
- 1⁄2 teaspoon salt, divided
- 2 1⁄2 cups chopped vidalia onions or 2 1⁄2 cups other sweet onion
- 1 cup vegetable broth
- 1⁄4 cup dry vermouth
- 1 teaspoon finely grated fresh lemon rind
- 1⁄2 cup reduced-fat cream cheese
- 1⁄2 teaspoon freshly grated nutmeg
- 1⁄4 teaspoon fresh ground black pepper
- Prepare pasta according to package directions, omitting salt and fat. Drain well; return to pan. Stir in spinach; toss well until spinach wilts.
- 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.
- 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.
- 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.
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.