Shrimp Scampi With Roasted Peppers and Spinach

By MystiQ

Ingredients

• 3 cloves garlic, thinly sliced
• 1 oz Deli Parmesan cheese, finely grated
• 8 oz linguine pasta
• 2 tablespoons olive oil
• 1/2 cup sweet pepper bruschetta topping
• 12 oz peeled/deveined shrimp, thawed
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon pepper, divided
• 1/2 cup reduced-sodium chicken broth (or stock)
• 3 tablespoons unsalted butter
• 4 cups baby spinach leaves (6 oz)

Preparation

Step 1

Prep
Bring water to boil for pasta.
Slice garlic.
Grate cheese (1/3 cup).

Steps
Cook and drain pasta following package instructions.
Preheat large sauté pan on medium 1–2 minutes. Place oil and garlic in pan; cook 3–4 minutes or until the garlic edges begin to turn golden.
Add bruschetta topping, shrimp, pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook and stir 1 minute.
Add broth; cook 2–3 minutes or until reduced by about one-half and shrimp have just turned pink and opaque.
Reduce heat to low; stir in butter, spinach, cheese, pasta, and remaining 1/4 teaspoon each salt and pepper. Toss until butter and cheese melts and spinach wilts. Serve