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    Shrimp Florentine with Caramelized Garli


    Source of Recipe


    Internet

    Recipe Introduction


    Make sure to buy frozen loose-leaf spinach for this recipe since you can measure just what you need. Purchase fresh, peeled garlic to save on prep time.

    List of 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)

    Recipe



    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.

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

 

 

 


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