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Creamy Shrimp-and-Spinach Pasta

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

Nutrition Information

  • calories 427
  • caloriesfromfat 24 %
  • fat 11.6 g
  • satfat 2.2 g
  • monofat 1.4 g
  • polyfat 0.7 g
  • protein 30.4 g
  • carbohydrate 50.3 g
  • fiber 3.4 g
  • cholesterol 144 mg
  • iron 4.8 mg
  • sodium 522 mg
  • calcium 159 mg

How to Make It

  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.