I don’t know why but it seems like all these shrimp pastas are coming out to be about the same thing. They all have shrimp, pasta, spinach and mushrooms. I just realized that! I’m gonna have to use some inspiration from other dishes and come up with my own combo. The recipe tasted good, but it needs some seafood seasoning and a little spice to our liking.

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Creamy Shrimp and Spinach Pasta
Adapted by Southern Livings 40 Years of Our Best Recipes)

12 ounces uncooked ziti pasta
1 (6 ounce) fresh baby spinach
1 tablespoon butter
1 (8 ounce) package sliced fresh baby portobello mushrooms
1 large white onion, chopped
2 teaspoons minced fresh garlic
1 cup low-sodium fat free chicken broth
1/4 cup dry white wine*
6 ounce 1/3-less-fat cream cheese
1/2 teaspoon salt
1/2 teaspoon, plus 1/8 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1 pound peeled cooked medium shrimp, tails removed (about 41 to 50 shrimp)
1/3 cup grated Parmesan cheese

*Substitute 1/4 cup low-sodium fat-free chicken broth, if desired.

Cook pasta according to package directions, omit salt and fat. Drain; return to pan. Stir in spinach; toss until spinach wilts. Set aside.

Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add mushrooms, and cook, stirring occasionally; 8 minutes or until browned.

Add onion, saute over medium heat 10 minutes or until tender. Add garlic; saute 1 minute.

Stir in chicken broth and white wine. Increase heat to medium-high, and cook, stirring often, 8 minutes or mixture thickens slightly. Reduce heat to medium.

Stir in cream cheese and next 3 ingredients until smooth.

Add shrimp, and cook until thoroughly heated.

Pour shrimp mixture over pasta mixture; toss to combine.

Sprinkle evenly with grated Parmesan cheese, and serve immediately.

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