Shrimp Florentine with Caramelized Garlic

Shrimp Florentine with Caramelized Garlic from Cooking Light
Becky Luigart-Stayner

Worthy of a Special Occasion

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.

Yield

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

Ingredients

·     
Garlic:

·     1/2  teaspoon  kosher salt

·     20  garlic cloves, peeled

·     Cooking spray

·        
Shrimp:

·     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)

Preparation

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.

Nutritional Information

Calories: 484 (24% from fat)
Fat: 13.1g (sat 5.8g,mono 4.4g,poly 1.6g)
Protein: 38.2g
Carbohydrate: 51.1g
Fiber: 5.2g
Cholesterol: 202mg
Iron: 6.6mg
Sodium: 811mg
Calcium: 362mg

 Steve Petusevsky, Whole Foods Cookbook, Cooking Light, MARCH 2006