Creamy Shrimp-and-Spinach Pasta

Ingredients

• 8 ounce baby portobello mushrooms fresh sliced
• 6 ounce baby spinach fresh
• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon butter 
• 0.3 cup cooking wine dry white
• 2 teaspoons garlic fresh minced
• 1 cup chicken broth reduced-sodium
• 0.3 teaspoon nutmeg freshly grated
• 0.3 cup parmesan cheese grated
• 0.5 teaspoon salt 
• 1 pound shrimp cooked peeled 41 to 50 shrimp
• 1 large onion white chopped
• 12 ounces ziti pasta uncooked

Equipment

• frying pan

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Drain; return to pan. Stir in spinach; toss until spinach wilts. Set aside.
3. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat.
4. Add mushrooms, and cook, stirring occasionally, 8 minutes or until browned.
5. Add onion, and saut over medium heat 10 minutes or until tender.
6. Add garlic; saut 1 minute.
7. Stir in chicken broth and white wine. Increase heat to medium-high, and cook, stirring often, 8 minutes or until mixture thickens slightly. Reduce heat to medium. Stir in cream cheese and next 3 ingredients until smooth.
8. Add shrimp, and cook until thoroughly heated.
9. Pour shrimp mixture over pasta mixture; toss to combine.
10. Sprinkle evenly with grated Parmesan cheese, and serve immediately.
11. *1/4 cup reduced-sodium chicken broth may be substituted.