Shrimp Florentine with Caramelized Garlic

Shrimp Florentine with Caramelized Garlic

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  • Prep Time


  • Total Time


  • Servings



  • Garlic:

  • ½

    tsp kosher salt

  • 20

    garlic cloves, peeled

  • Cooking spray

  • Shrimp:

  • 2

    tsp olive oil

  • 1

    lb medium shrimp, peeled and deveined

  • 1

    tsp butter

  • ¾

    cup half-and-half

  • ½

    cup fat-free, less-sodium chicken broth

  • cup (about 1½ ounces) grated Parmesan cheese

  • ¼

    tsp salt

  • ¼

    tsp crushed red pepper

  • tsp black pepper

  • 2

    cups frozen loose-leaf spinach, thawed, drained, and squeezed dry

  • 4

    cups hot cooked linguine (about 8 ounces uncooked pasta)


1. Preheat oven to 350°. 2. 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. 3. 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. 4. 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. Servings: 4 Nutrition Facts Nutrition (per serving): 423 calories, 78 calories from fat, 8.8g total fat, 219.3mg cholesterol, 936.4mg sodium, 733.6mg potassium, 48.9g carbohydrates, 3.9g fiber, 3.2g sugar, 36.9g protein, 11.1 points. Source Source: Cooking Light, MARCH 2006


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