Creamy Shrimp-And-Spinach Pasta

• 12 ounces uncooked ziti pasta
• 1 (6-ounce) package 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 reduced-sodium chicken broth
• 1/4 cup dry white wine*
• 6 ounces 1/3-less-fat cream cheese
• 1/2 teaspoon salt
• 1/4 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

1. Cook pasta according to package directions, omitting salt and fat. Drain; return to pan. Stir in spinach; toss until spinach wilts. Set aside.
2. 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, and saute over medium heat 10 minutes or until tender. Add garlic; saute 1 minute.
3. Stir in chicken broth and white wine. Increase heat to medium-high, and cook, stirring often, 8 minutes or until 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.
4. *1/4 cup reduced-sodium chicken broth may be substituted.

pasta, baby spinach, butter, fresh baby portobello mushrooms, white onion, fresh garlic, chicken broth, white wine, cream cheese, salt, nutmeg, freshly ground black pepper, shrimp, parmesan cheese

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