Creamy Shrimp and Spinach Pasta

This pasta is from Southern Living's Editor's Choice Recipes. It is a one dish meal, and though written with shrimp, also works well with crawfish tails or diced cooked chicken breasts. Note: Fresh whole nutmeg can be stored in an airtight container for 2 to 3 years.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 12  ounces ziti pasta, uncooked
• 6  ounces  Baby Spinach, fresh
• 1  tablespoon butter
• 8  ounces baby portabella mushrooms, sliced
• 1  large  white onion, chopped
• 2  teaspoons garlic, minced
• 2  cups chicken broth, low sodium, fat free
• 1⁄4 cup dry white wine
• 6  ounces low-fat cream cheese
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon nutmeg, plus
• 1⁄8 teaspoon nutmeg, freshly grated
• 1⁄4 teaspoon black pepper, freshly grated
• 1  lb medium shrimp, peeled and cooked, tails removed (41-50 shrimp)
• 1⁄3 cup parmesan cheese, grated

Directions

1. Cook pasta according to the package directions, omitting salt and fat. Drain; return to the pan. Immediately stir in spinach; toss until the spinach wilts. Set aside.
2. Melt 1 tbsp butter in a large nonstick skillet over medium high heat. Add mushrooms, and cook, stirring occasionally for 8 minutes, or until browned. Add onion, and saute over medium heat for 10 minutes or until tender. Add garlic and saute for 1 minute.
3. Stir in chicken broth and white wine. Increase heat to medium high heat, and cook, stirring often for 8 minutes or until the mixture thickens slightly. Reduce heat to medium. Stir in the cream cheese and next 3 ingredients until smooth. Add the cooked shrimp, and cook until thoroughly heated. Pour shrimp mixture over the pasta mixture; toss to combine. Sprinkle evenly with grated Parmesan cheese, and serve immediately.