Pasta with Spinach, Nutmeg, and Shrimp

By Chez_Alexander

Nutmeg naturally highlights spinach and pasta in this simple supper dish.

Ingredients

• 4 oz uncooked penne pasta
• 3 oz fresh spinach
• 2 tsp butter, divided (1 tsp / 1 tsp)
• 8 oz large shrimp, peeled and deveined
• Kosher salt and black pepper to taste
• 3/4 cup chopped Vidalia or other sweet onion
• 1/3 cup chicken broth
• 1 TBS dry vermouth (or sherry)
• 1/2 tsp finely grated fresh lemon rind
• 1 1/3 oz cream cheese
• 1/4 tsp finely grated nutmeg

Details

Servings 2
Adapted from myrecipes.com

Preparation

Step 1

1. Prepare pasta according to package directions. Drain well; return to pan. Stir in spinach; toss well until spinach wilts.

2. Melt 1 TBS butter in a large, non-stick skillet over medium high heat. Add shrimp. Sprinkle with salt; sauté 2 minutes or until shrimp are done. Remove shrimp from pan; set aside. Melt 1 TBS 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 kosher salt, nutmeg, and pepper to taste; remove from heat. Add shrimp and onion mixture to pasta mixture; toss to combine.

Makes 2 servings. Each serving = 10 Weight Watchers points.