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.

Steve Petusevsky
Recipe by Cooking Light March 2006

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Becky Luigart-Stayner

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Source

Whole Foods Cookbook

Nutrition Facts

484 calories; calories from fat 24%; fat 13.1g; saturated fat 5.8g; mono fat 4.4g; poly fat 1.6g; protein 38.2g; carbohydrates 51.1g; fiber 5.2g; cholesterol 202mg; iron 6.6mg; sodium 811mg; calcium 362mg.