Shrimp Florentine with Caramelized Garlic

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 484
  • Calories from fat: 24%
  • Fat: 13.1g
  • Saturated fat: 5.8g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 1.6g
  • Protein: 38.2g
  • Carbohydrate: 51.1g
  • Fiber: 5.2g
  • Cholesterol: 202mg
  • Iron: 6.6mg
  • Sodium: 811mg
  • Calcium: 362mg

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

  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.
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