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Prep Time
20 Mins
Cook Time
30 Mins
Yield
Makes 6 servings (serving size: 1 1/3 cups)

How to Make It

Step 1

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

Step 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.

Step 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.

Step 4

*1/4 cup reduced-sodium chicken broth may be substituted.

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