Pasta with Spinach, Nutmeg, and Shrimp

Pasta with Spinach, Nutmeg, and Shrimp
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • 2 tablespoons butter, divided
  • 1 cup vegetable broth
  • ½ teaspoon freshly grated nutmeg
  • ¼ teaspoon freshly ground black pepper
  • ½ cup (4 ounces) 1/3-less-fat cream cheese
  • 12 ounces uncooked penne pasta
  • 1 (10-ounce) package fresh spinach
  • + 17 more ingredients
    • 1 (10-ounce) package fresh spinach
    • 1 ½ pounds large shrimp, peeled and deveined
    • 1 ½ pounds large shrimp, peeled and deveined
    • 2 ½ cups chopped Vidalia or other sweet onion
    • ¼ cup dry vermouth
    • ½ cup (4 ounces) 1/3-less-fat cream cheese
    • 2 tablespoons butter, divided
    • 2 ½ cups chopped Vidalia or other sweet onion
    • ½ teaspoon salt, divided
    • ¼ teaspoon freshly ground black pepper
    • 12 ounces uncooked penne pasta
    • 1 teaspoon finely grated fresh lemon rind
    • 1 teaspoon finely grated fresh lemon rind
    • ½ teaspoon freshly grated nutmeg
    • ¼ cup dry vermouth
    • 1 cup vegetable broth
    • ½ teaspoon salt, divided

Prepare pasta according to package directions, omitting salt and fat. Drain well; return to pan. Stir in spinach; toss well until spinach wilts. 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...

View full recipe at My Recipes

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