Becky Luigart-Stayner
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.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Step 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

Ratings & Reviews

steponme's Review

September 27, 2013
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.

kallen18's Review

September 19, 2013

Karen6588's Review

January 28, 2013
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.

azlall2's Review

July 22, 2011
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.

kstein2's Review

June 28, 2011

Cerelene82's Review

April 17, 2011

AshKees's Review

November 01, 2010
Great for a group dinner!

loriegallagher's Review

January 29, 2010
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!