Shrimp Florentine with Caramelized Garlic

Serves: 4

Make sure to buy frozen loose-leaf spinach for this recipe since you can measure just what you need. Purchase fresh, peeled garlic to save on prep time. Serve with crusty bread.

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 cream

1/2 cup chicken broth

1/3 cup Parmesan cheese, grated lemon peel

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-oz uncooked pasta)

directions

Preheat oven to 350°.

To prepare garlic, combine 1/2 tsp 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 med-high heat. Add shrimp; saute 3 minutes or until done. Remove shrimp from pan.

Melt butter in pan over med heat. Stir in half-and-half, broth, cheese, 1/4 tsp 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.

Source: Beth