Shrimp Florentine With Caramelized Garlic |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
I cut this out of a magazine a LONG time ago and it's one of my husband and I's favorite stand-by dishes! Don't be afraid of the garlic. The roasting mellows it out. I usually add even more than stated and he and I fight over every last one of them. Ingredients:
1/2 teaspoon kosher salt |
20 garlic cloves, peeled (i add more!) |
cooking spray |
2 teaspoons extra virgin olive oil |
1 lb medium shrimp, peeled and deveined |
1 teaspoon butter |
3/4 cup half-and-half |
1/2 cup fat-free low-sodium chicken broth |
1/3 cup parmesan cheese (fresh, grated) |
1/4 teaspoon salt |
1/4 teaspoon crushed red pepper flakes (i use lots more!) |
1/8 teaspoon black pepper |
2 cups fresh spinach, packed (can use frozen but squeeze it dry!) |
4 cups cooked linguine, hot (recipe calls for 8 ounces but i do full pound) |
Directions:
1. Preheat oven to 350 degrees.
2. To prepare garlic: combine 1/2 t 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; saute' 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.
|
|