Pasta With Spinach, Nutmeg And Shrimp

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

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

Ingredients

• 12 ounces uncooked penne pasta
• 1 (10-ounce) package fresh spinach
• 2 tablespoons butter, divided
• 1 1/2 pounds large shrimp, peeled and deveined
• 1/2 teaspoon salt, divided
• 2 1/2 cups chopped Vidalia or other sweet onion
• 1 cup vegetable broth
• 1/4 cup dry vermouth
• 1 teaspoon finely grated fresh lemon rind
• 1/2 cup (4 ounces) 1/3-less-fat cream cheese
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon freshly ground black pepper

Directions

1. Prepare pasta according to package directions, omitting salt and fat.
2. Drain well; return to pan.
3. Stir in spinach; toss well until spinach wilts.
4. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat.
5. Add shrimp.
6. Sprinkle with 1/4 teaspoon salt; sauté 2 minutes or until shrimp are done.
7. Remove shrimp from pan; set aside.
8. Melt 1 tablespoon butter in pan over medium heat.
9. Add onion; cook 10 minutes or until tender, stirring frequently.
10. Stir in broth, vermouth, and rind.
11. Increase heat to medium.
12. Add cheese; stir until well blended.
13. Stir in 1/4 teaspoon salt, nutmeg, and pepper; remove from heat.
14. Add shrimp and onion mixture to pasta mixture; toss to combine.

Yield: 6 servings (serving size: about 2 cups)