Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield
6 servings (serving size: about 2 cups)

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

How to Make It

Step 1

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

Step 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.

Step 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.

Ratings & Reviews

zeeaapjae's Review

kathy999
August 21, 2014
I've made this for years, so a house favorite. Now we have a LO (17 months) and are doing BLW. He doesn't like shrimp, but I subbed in small bay scallops and he gobbles them up. Yeah for a food that's not the standard spaghetti that we can share with the LO. Plus, it has "hidden" spinach. I always put spinach in colander and drain pasta over it so it wilts well while I am cooking the seafood and sauce.

kathy999's Review

karadele
May 18, 2010
Tasty, but not quick. Doubled the spinach and steamed it over water because the noodles weren't doing the job. Don't know if I'll make it again - the nutmeg was a nice change, but perhaps not my favorite.

karadele's Review

zeeaapjae
December 07, 2009
Loved this! Very quick and easy. I added a tiny bit of chile flakes with butter and shrimp, and slightly butterflied, not all the way, the shrimp, cause i like the texture when they curl up. Also just the tiniest bit of lemon juice at the end really makes the flavor pop.

lovestocook826's Review

lovestocook826
August 05, 2009
This recipe was awesome! I poured the pasta and hot water over the spinach in the collander so it would wilt more. I also added a few cloves of minced garlic when cooking the onions. I used white wine instead of vermouth. So good!

SaraBusse's Review

SaraBusse
March 01, 2009
Just perfect. We didn't have penne and had to substitue small shells which made it seem like a most incredibly decadent mac n' cheese!