Shrimp Florentine with Caramelized Garlic

By Reen

Cooking Light

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)

Details

Servings 4
Adapted from keyingredient.com

Preparation

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.