Pasta with Spinach, Nutmeg, and Shrimp

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Musky nutmeg naturally highlights spinach and pasta in this simple supper dish. For maximum flavor, always use freshly grated nutmeg.

Yield: 6 servings (serving size: about 2 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 496
  • Calories from fat: 21%
  • Fat: 11.8g
  • Saturated fat: 5.6g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1.2g
  • Protein: 35.3g
  • Carbohydrate: 59.2g
  • Fiber: 4.8g
  • Cholesterol: 197mg
  • Iron: 14.6mg
  • Sodium: 685mg
  • Calcium: 150mg

Ingredients

  • 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

Preparation

  1. Prepare pasta according to package directions, omitting salt and fat. Drain well; return to pan. Stir in spinach; toss well until spinach wilts.
  2. 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.
  3. 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.
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