Shrimp Florentine with Caramelized Garlic

Cooking Light
Photo by Reen O.
Adapted from keyingredient.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from keyingredient.com

Ingredients

  • 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)

Directions

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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