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Shrimp Florentine with Caramelized Garlic

Becky Luigart-Stayner
Yield 4 servings (serving size: 1 1/2 cups)
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.

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)

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

  4. 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.

Whole Foods Cookbook