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Little Minnie

Reged: 04/16/04
Posts: 4987
Loc: Minnesota
Pasta with Spinach, Nutmeg, and Shrimp
      04/06/05 04:59 PM

Pasta with Spinach, Nutmeg, and Shrimp

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


12 ounces uncooked penne pasta I used 16
1 (10-ounce) package fresh spinach
2 tablespoons butter, divided normally I use butter spray, tonight I used a little soy margarine for flavor
1 1/2 pounds large shrimp, peeled and deveined
1/2 teaspoon salt, divided
2 1/2 cups chopped Vidalia or other sweet onion
1 cup vegetable broth I used 1/2c vermouth and the rest broth
1/4 cup dry vermouth
1 teaspoon finely grated fresh lemon rind
1/2 cup (4 ounces) 1/3-less-fat cream cheese use soy cream cheese
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper

Prepare pasta according to package directions, omitting salt and fat. Drain well; return to pan. Stir in spinach; toss well until spinach wilts.
Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add shrimp. Sprinkle with 1/4 teaspoon salt; sauté 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.

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.

Yield: 6 servings (serving size: about 2 cups)

CALORIES 496 (21% from fat); FAT 11.8g (satfat 5.6g, monofat 2.7g, polyfat 1.2g); PROTEIN 35.3g; CARBOHYDRATE 59.2g; FIBER 4.8g; CHOLESTEROL 197mg; IRON 14.6mg; SODIUM 685mg; CALCIUM 150mg;

This was surprisingly good. Don't skimp on the lemon zest or fresh nutmeg, it is crucial.


--------------------
IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!

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