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Shrimp Florentine with Caramelized Garlic


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  • Garlic:
  • 1/2 tsp Kosher Salt
  • 20 Garlic Cloves, peeled
  • Cooking Spray
  • Shrimp:
  • 2 tsp Olive Oil
  • 1 lb Medium Shrimp, peeled and deveined
  • 1 tsp Butter
  • 3/4 cup Half-and-Half
  • 1/2 cup Chicken Broth, fat-free, less-sodium
  • 1/3 cup (about 1 1/2 ounces) grated Parmesan Cheese
  • 1/4 tsp Salt
  • 1/4 tsp Crushed Red Pepper
  • 1/8 tsp Black Pepper
  • 2 cups frozen Loose-leaf Spinach, thawed, drained, and squeezed dry
  • 4 cups hot cooked Linguine (about 8 ounces uncooked pasta)


Servings 4
Adapted from


Step 1

Preheat oven to 350°.

To prepare garlic, combine 1/2 teaspoon kosher salt and garlic in a bowl. Place garlic mixture on a jelly-roll pan coated with cooking spray. Bake at 350° for 25 minutes or until browned, stirring occasionally.

To prepare shrimp, heat oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 3 minutes or until done. Remove shrimp from pan.

Melt butter in pan over medium heat. Stir in half-and-half, broth, cheese, 1/4 teaspoon salt, red pepper, and black pepper. Cook 1 minute or until cheese melts, stirring constantly. Stir in shrimp and spinach; cook 1 minute. Combine shrimp mixture, garlic mixture, and pasta in a large bowl; toss well. Serve immediately.

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