Pasta with Spinach, Nutmeg, and Shrimp

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons butter divided
• 0.3 cup mirin dry
• 1 teaspoon lemon zest fresh finely grated
• 0.5 teaspoon nutmeg freshly grated
• 12 ounces penne pasta uncooked
• 0.5 teaspoon salt divided
• 1.5 pounds shrimp deveined peeled
• 10 ounce pkt spinach fresh
• 1 cup vegetable stock 
• 2.5 cups onion sweet chopped

Equipment

• frying pan

Directions

1. Prepare pasta according to package directions, omitting salt and fat.
2. Drain well; return to pan. Stir in spinach; toss well until spinach wilts.
3. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat.
4. Add shrimp.
5. Sprinkle with 1/4 teaspoon salt; saut 2 minutes or until shrimp are done.
6. Remove shrimp from pan; set aside. Melt 1 tablespoon butter in pan over medium heat.
7. Add onion; cook 10 minutes or until tender, stirring often.
8. Stir in broth, vermouth, and rind. Increase heat to medium-high; cook 8 minutes or until mixture begins to thicken. Reduce heat to medium.
9. Add cheese; stir until well blended. Stir in 1/4 teaspoon salt, nutmeg, and pepper; remove from heat.
10. Add shrimp and onion mixture to pasta mixture; toss to combine.