Pasta With Spinach, Nutmeg, and Shrimp |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Musky nutmeg naturally highlights 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 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.
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