Creamy Shrimp and Spinach Pasta |
| Name: |
Jennifer Miller |
| Base: |
Maxwell AFB |
| Recipe: |
Ingredients
12 ounces ziti pasta, uncooked 6 ounces baby spinach, fresh 1 tablespoon butter 8 ounces baby portabella mushrooms, sliced 1 large white onions, chopped 2 teaspoons garlic, minced 2 cups chicken broth, low sodium, fat free ¼ cup dry white wine 6 ounces low-fat cream cheese ½ teaspoon salt ¼ teaspoon nutmeg, plus 1⁄8; teaspoon nutmeg, freshly grated ¼ teaspoon black pepper, freshly grated 1 lb medium shrimp, peeled and cooked, tails removed ( 41-50 shrimp) 1⁄3; cup parmesan cheese, grated Directions
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.
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.
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. |
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