Creamy Shrimp And Spinach Pasta

• 12 ounces ziti pasta, uncooked
• 6 ounces Baby Spinach, fresh
• 1 tablespoon butter
• 8 ounces baby portabella mushrooms, sliced
• 1 large white onion, chopped
• 2 teaspoons garlic, minced
• 2 cups chicken broth, low sodium, fat free
• 1/4 cup dry white wine
• 6 ounces low-fat cream cheese
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg, plus
• 1/8 teaspoon nutmeg, freshly grated
• 1/4 teaspoon black pepper, freshly grated
• 1 lb medium shrimp, peeled and cooked, tails removed (41-50 shrimp)
• 1/3 cup parmesan cheese, grated

1. Cook pasta according to the package directions, omitting salt and fat. Drain; return to the pan. Immediately stir in spinach; toss until the spinach wilts. Set aside.
2. Melt 1 tbsp butter in a large nonstick skillet over medium high heat. Add mushrooms, and cook, stirring occasionally for 8 minutes, or until browned. Add onion, and saute over medium heat for 10 minutes or until tender. Add garlic and saute for 1 minute.
3. Stir in chicken broth and white wine. Increase heat to medium high heat, and cook, stirring often for 8 minutes or until the mixture thickens slightly. Reduce heat to medium. Stir in the cream cheese and next 3 ingredients until smooth. Add the cooked shrimp, and cook until thoroughly heated. Pour shrimp mixture over the pasta mixture; toss to combine. Sprinkle evenly with grated Parmesan cheese, and serve immediately.

pasta, butter, baby portabella mushrooms, white onion, garlic, chicken broth, white wine, lowfat cream cheese, salt, nutmeg, nutmeg, black pepper, shrimp, parmesan cheese

Taken from www.food.com/recipe/creamy-shrimp-and-spinach-pasta-380720 (may not work)