Pasta with Spinach, Nutmeg, and Shrimp A

By t1bishop

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

Ingredients

• 12 ounces uncooked penne pasta
• 2 cups vegetable broth
• 1 (1O-ounce) package fresh spinach
• 1/4 cup dry vermouth
• 1 teaspoon finely grated fresh lemon rind
• 2 tablespoons butter, divided
• 1 1/2 pounds large shrimp, peeled and deveined
• 1/2 cup (4 ounces) 1/3-less-fat cream
• cheese
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly grated nutmeg
• 2 1/2 cups chopped Vidalia or other sweet onion
• 1/4 teaspoon freshly ground black
• pepper

Details

Servings 6

Preparation

Step 1

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; saute 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.