Nancy's Pasta W- Shrimp, Spinach, Nutmeg (And More)

A wonderfully light and tasty recipe - easy to prepare. You can also use chicken with or without shrimp. Easy recipe to conjure up your own variation. If you like a stronger lemon flavor, I recommend adding just a little more lemon rind. Recipe came from Cooking Light (2003), but I modified it just slightly.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 12  ounces pasta (penne, bow ties, rotini, etc.)
• 1 (12 ounce) package fresh spinach
• 2  tablespoons butter, divided in half
• 2  lbs large shrimp, peeled and devined
• 1⁄2 teaspoon fresh garlic, fresh squeezed
• 1⁄4 teaspoon salt
• 2 1⁄2 cups  vidalia onions, chopped
• 1  cup vegetable broth or 1  cup chicken broth
• 1⁄4 cup dry vermouth (or use broth if preferred)
• 1  teaspoon lemon peel, finely grated
• 5  ounces cream cheese
• 1⁄2 teaspoon nutmeg
• 1⁄4 teaspoon  ground black peppercorns

Directions

1. PASTA AND SPINACH -.
2. cook pasta according to package directions, omitting salt and butter.
3. Meanwhile, wash spinach and pat excess water.
4. When pasta is done, drain the water and immediately return pasta to pan.
5. Add spinach leaves and toss until spinach leaves wilt. Add cover to keep warm.
6. SHRIMP AND BROTH -.
7. Melt 1 tablespoon butter in nonstick sauce pan over medium heat. Add shrimp and garlic and saute until done (about 2-3 minutes).
8. Remove shrimp from pan and set aside.
9. Melt 1 tablespoon butter in pan and add onions, sauting until slightly opaque and stirring often.
10. Add broth, vermouth, and grated lemon rind. Increase heat to medium and cook about 7-8 minutes or until mixture begins to thicken.
11. Reduce heat and add cream cheese, stirring until well blended.
12. Add salt, nutmeg, and black pepper. Stir together and remove from heat.
13. Now add shrimp and onion mixture to the pasta/spinach and toss to mix everything together.