Creamy Shrimp-and-Spinach Pasta

recipe
Freshly grated nutmeg gives this lightened creamy white sauce extra flavor.

Yield:

Makes 6 servings (serving size: 1 1/3 cups)

Recipe from

Recipe Time

Prep: 20 Minutes
Cook: 30 Minutes

Nutritional 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

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

Preparation

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

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.

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.

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

Note:

October 2005
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