Light Shrimp and Cream Pasta

• 8 ounces, weight Pasta
• 2 Tablespoons Butter, Divided
• 1 whole Small Onion, Finely Chopped
• 2 cloves Garlic, Minced
• 1/2 cups Yellow Pepper, Chopped
• 1/4 cups Light White Wine
• 3/4 cups Vegetable Broth
• 1/4 cups Light Cream
• 5 ounces, weight Light Cream Cheese
• 13 cups Parmesan
• Salt And Pepper
• 12 ounces, weight Shrimp, Tails Removed
• 3 cups Fresh Spinach
• Lemon Zest, To Taste

1. Prepare pasta according to box directions.
2. Rinse and set aside.
3. Heat 1 tablespoon butter in a 3-quart pan over medium high heat.
4. Add onions and cook until soft, about 2 minutes.
5. Add garlic and peppers and cook until fragrant, about 3 minutes.
6. Reduce heat to medium and add in wine, broth, cream, cream cheese and salt and pepper.
7. Cook until mixture begins to thicken a bit, about 6 minutes.
8. Stir in Parmesan, lemon zest and additional salt and pepper to taste.
9. Let simmer another 4 or 5 minutes to thicken up.
10. Remove from heat.
11. In a small pan, heat remaining 1 tablespoon of butter.
12. Cook shrimp for about 24 minutes or until done.
13. Remove from pan and add to cream sauce.
14. Add spinach to the small pan and heat just until wilted, about 3 minutes.
15. Toss spinach and shrimp with cream sauce.
16. Add lemon zest for extra zest.
17. Pour over pasta and enjoy!

pasta, butter, onion, garlic, yellow pepper, light white wine, vegetable broth, light cream, cream cheese, parmesan, salt, weight shrimp, fresh spinach, lemon zest

Taken from tastykitchen.com/recipes/main-courses/light-shrimp-and-cream-pasta/ (may not work)