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.

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

Calories:

496 (21% from fat)

Fat:

11.8g (sat 5.6g,mono 2.7g,poly 1.2g)

Protein:

35.3g

Carbohydrate:

59.2g

Fiber:

4.8g

Cholesterol:

197mg

Iron:

14.6mg

Sodium:

685mg

Calcium:

150mg