Penne with Shrimp, Spinach and Nutmeg

12oz whole wheat penne pasta
10oz fresh spinach
1 large onion, chopped
2T butter
1.5-2lbs peeled, deveined, tail-off shrimp
1c chicken broth
.25c dry vermouth
5oz low fat cream cheese
1 lemon, rind and juice of half
Nutmeg, 1-2t to taste

Cook the pasta, drain and return to pot. Toss in spinach and stir until wilted. Saute chopped onion in butter in large skillet until soft. Remove and cook shrimp until opaque, season as desired. Remove and set aside. Return onion to pan and add broth, vermouth and cream cheese. Cook over medium high heat and stir until cheese is melted and sauce begins to thicken. Add rind and lemon juice, salt, pepper and nutmeg to taste. Combine shrimp and onion mixture in pot over pasta and spinach and toss to coat. Serves 6-8.

Number of Servings: 6

Recipe submitted by SparkPeople user NDS117.