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)
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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
- 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.
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