Creamy Shrimp and Spinach Pasta

Ingredients

• 12 ounces ziti pasta, uncooked
• 6 ounces baby spinach, fresh
• 1 tablespoon butter
• 8 ounces baby portabella mushrooms, sliced
• 1 large white onion, chopped
• 2 teaspoons garlic, minced
• 2 cups chicken broth, low sodium, fat free
• 1/4 cup dry white wine
• 6 ounces low-fat cream cheese
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg, plus
• 1/8 teaspoon nutmeg, freshly grated
• 1/4 teaspoon black pepper, freshly grated
• 1 lb medium shrimp, peeled and cooked, tails removed (41-50 shrimp)
• 1/3 cup parmesan cheese, grated

Directions

1. 1

   Cook pasta according to the package directions, omitting salt and fat. Drain; return to the pan. Immediately stir in spinach; toss until the spinach wilts. Set aside.

2. 2

   Melt 1 tbsp butter in a large nonstick skillet over medium high heat. Add mushrooms, and cook, stirring occasionally for 8 minutes, or until browned. Add onion, and saute over medium heat for 10 minutes or until tender. Add garlic and saute for 1 minute.

3. 3

   Stir in chicken broth and white wine. Increase heat to medium high heat, and cook, stirring often for 8 minutes or until the mixture thickens slightly. Reduce heat to medium. Stir in the cream cheese and next 3 ingredients until smooth. Add the cooked shrimp, and cook until thoroughly heated. Pour shrimp mixture over the pasta mixture; toss to combine. Sprinkle evenly with grated Parmesan cheese, and serve immediately.