Pasta With Spinach, Nutmeg, and Shrimp

Submitted by GreenEyesCO

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

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 6

ingredients

• 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

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.

Reviews

[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.