Creamy Shrimp-and-Spinach Pasta

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

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.