Creamy Shrimp-and-Spinach Pasta

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

Yield: Makes 6 servings (serving size: 1 1/3 cups)
Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 427
  • Calories from fat: 24%
  • Fat: 11.6g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.7g
  • Protein: 30.4g
  • Carbohydrate: 50.3g
  • Fiber: 3.4g
  • Cholesterol: 144mg
  • Iron: 4.8mg
  • Sodium: 522mg
  • Calcium: 159mg


  • 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


  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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