Shrimp Florentine with Caramelized Garlic

Shrimp Florentine with Caramelized Garlic Recipe
Becky Luigart-Stayner
Make sure to buy frozen loose-leaf spinach for this Shrimp Florentine dish 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)

Recipe from

Nutritional Information

Calories 484
Caloriesfromfat 24 %
Fat 13.1 g
Satfat 5.8 g
Monofat 4.4 g
Polyfat 1.6 g
Protein 38.2 g
Carbohydrate 51.1 g
Fiber 5.2 g
Cholesterol 202 mg
Iron 6.6 mg
Sodium 811 mg
Calcium 362 mg

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.

Note:

Steve Petusevsky,

Whole Foods Cookbook

March 2006
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