Shrimp Florentine with Caramelized Garlic (CL)

By goldens64

Steve Petusevsky, Whole Foods Cookbook, Cooking Light

MARCH 2006

Ingredients

• 1/2 teaspoon kosher salt
• 20 garlic cloves, peeled
• Cooking spray
• 2 teaspoons olive oil
• 1 pound medium shrimp, peeled and deveined
• 1 teaspoon 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 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 1/8 teaspoon black pepper
• 2 cups frozen loose-leaf spinach, thawed, drained, and squeezed dry
• 4 cups hot cooked linguine (about 8 ounces uncooked pasta)

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

Preheat oven to 350°.

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.

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.

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.

Yield: 4 servings (serving size: 1 1/2 cups)