Creamy Shrimp-and-Spinach Pasta |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Freshly grated nutmeg gives this lightened creamy white sauce extra flavor. Ingredients:
12 ounces uncooked ziti pasta |
1 (6-ounce) package fresh baby spinach |
1 tablespoon butter |
1 (8-ounce) package sliced fresh baby portobello mushrooms |
1 large white onion, chopped |
2 teaspoons minced fresh garlic |
1 cup reduced-sodium chicken broth |
1/4 cup dry white wine |
6 ounces 1/3-less-fat cream cheese |
1/2 teaspoon salt |
1/4 teaspoon plus 1/8 teaspoon freshly grated nutmeg |
1/4 teaspoon freshly ground black pepper |
1 pound peeled cooked medium shrimp, tails removed (about 41 to 50 shrimp) |
1/3 cup grated parmesan cheese |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain; return to pan. Stir in spinach; toss until spinach wilts. Set aside.
2. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add mushrooms, and cook, stirring occasionally, 8 minutes or until browned. Add onion, and sauté over medium heat 10 minutes or until tender. Add garlic; sauté 1 minute.
3. Stir in chicken broth and white wine. Increase heat to medium-high, and cook, stirring often, 8 minutes or until mixture thickens slightly. Reduce heat to medium. Stir in cream cheese and next 3 ingredients until smooth. Add shrimp, and cook until thoroughly heated. Pour shrimp mixture over pasta mixture; toss to combine. Sprinkle evenly with grated Parmesan cheese, and serve immediately.
4. *1/4 cup reduced-sodium chicken broth may be substituted.
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