Shrimp Florentine with Caramelized Garlic

By kaydeis

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 fat-free, less-sodium chicken broth
• 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)

Preparation

Step 1

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