Musky nutmeg naturally highlights spinach and pasta in this simple supper dish. For maximum flavor, always use freshly grated nutmeg.
12 ounces uncooked penne pasta
1 (10-ounce) package fresh spinach
2 tablespoons butter, divided
1 1/2 pounds large shrimp, peeled and deveined
1/2 teaspoon salt, divided
2 1/2 cups chopped Vidalia or other sweet onion
1 cup vegetable broth
1/4 cup dry vermouth
1 teaspoon finely grated fresh lemon rind
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
How to Make It
Prepare pasta according to package directions, omitting salt and fat. Drain well; return to pan. Stir in spinach; toss well until spinach wilts.
Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add shrimp. Sprinkle with 1/4 teaspoon salt; sauté 2 minutes or until shrimp are done. Remove shrimp from pan; set aside. Melt 1 tablespoon butter in pan over medium heat. Add onion; cook 10 minutes or until tender, stirring often.
Stir in broth, vermouth, and rind. Increase heat to medium-high; cook 8 minutes or until mixture begins to thicken. Reduce heat to medium. Add cheese; stir until well blended. Stir in 1/4 teaspoon salt, nutmeg, and pepper; remove from heat. Add shrimp and onion mixture to pasta mixture; toss to combine.