PA Baker
Master Chef
Since DH doesn't like spinach, this is a regular for me to make when he's out of town!
Pasta with Spinach, Nutmeg and Shrimp
12 oz uncooked penne pasta
1 (10 oz) package fresh spinach
2 Tbsp butter, divided
1 1/2 lb large shrimp, peeled and deveined
1/2 tsp salt, divided
2 1/2 c chopped Vidalia or other sweet onion (I always use a bit less)
1 c vegetable broth (I usually use chicken since it's what I have on hand)
1/4 c dry vermouth
1 tsp finely grated fresh lemon rind
1/2 c (4 oz) 1/3-less-fat cream cheese
1/2 tsp freshly grated nutmeg
1/4 tsp freshly ground black pepper
Prepare pasta according to package directions, omitting salt and fat. drain well and return to pan. Stir in spinach and toss well until spinach wilts.
Melt 1 Tbsp butter in a large nonstick skillet over medium-high heat. Add shrimp. Sprinkle with 1/4 tsp salt; saute 2 minutes or until shrimp are done. Remove shrimp from pan and set aside. Melt 1 Tbsp butter in pan over medium heat. Add onion; cook 10 minutes or until tender, stirring often.
Stir in broth, vermouth, and lemon 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 tsp salt, nutmeg and pepper. Remove rom heat. Add shrimp and onion mixture to pasta mixture. Toss well to combine.
Makes about 6 2-cup servings.
Pasta with Spinach, Nutmeg and Shrimp
12 oz uncooked penne pasta
1 (10 oz) package fresh spinach
2 Tbsp butter, divided
1 1/2 lb large shrimp, peeled and deveined
1/2 tsp salt, divided
2 1/2 c chopped Vidalia or other sweet onion (I always use a bit less)
1 c vegetable broth (I usually use chicken since it's what I have on hand)
1/4 c dry vermouth
1 tsp finely grated fresh lemon rind
1/2 c (4 oz) 1/3-less-fat cream cheese
1/2 tsp freshly grated nutmeg
1/4 tsp freshly ground black pepper
Prepare pasta according to package directions, omitting salt and fat. drain well and return to pan. Stir in spinach and toss well until spinach wilts.
Melt 1 Tbsp butter in a large nonstick skillet over medium-high heat. Add shrimp. Sprinkle with 1/4 tsp salt; saute 2 minutes or until shrimp are done. Remove shrimp from pan and set aside. Melt 1 Tbsp butter in pan over medium heat. Add onion; cook 10 minutes or until tender, stirring often.
Stir in broth, vermouth, and lemon 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 tsp salt, nutmeg and pepper. Remove rom heat. Add shrimp and onion mixture to pasta mixture. Toss well to combine.
Makes about 6 2-cup servings.
