Creamy Shrimp and Spinach Pasta |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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. 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.
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