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

Pasta with Spinach, Nutmeg, and Shrimp

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

Cooking Light DECEMBER 2003

  • Yield: 6 servings (serving size: about 2 cups)

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

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.

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
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Pasta with Spinach, Nutmeg, and Shrimp recipe

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