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)
How to Make It
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.
Very good, even the husband liked it; loved the roasted garlic in this dish. As other reviewers stated there was not enough sauce; I added 1 cup of nonfat milk and extra spinach. Served over whole wheat linguine.
Yummy! Plenty for 5 servings. I mashed the garlic after roasting and I used less then recipe called for. I also used fresh spinach, so much easier then frozen I think. I had some fresh mushrooms on hand, so added some of those as well at the end with the spinach. Turned out great and quite simple.
Delicious! I used 10 cloves of garlic to 1/4 tsp kosher salt (half of recipe). I used fat free half and half with no detriment, and I used a box of fresh spinach vs the frozen. I wilted the spinach in the last minute of the shrimp saute.
This was delicious! I left out the broth and added a pinch of chicken boullion powder for flavor. I also mashed the garlic after roasting it. Served this over whole wheat pasta paired with steamed garlicky green beans. My son loved this...spinach and all!
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