Recipe by GreenEyesCO
Musky nutmeg naturally highlights spinach and pasta in this simple supper dish. For maximum flavor, always use freshly grated nutmeg.
Top Review by sugarpea
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.
- 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
Directions See How It's Made
- 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.