Shrimp Florentine With Caramelized Garlic - cooking recipe

Ingredients

Garlic
1/2 teaspoon kosher salt
20 garlic cloves, peeled (I add more!)
cooking spray
Shrimp
2 teaspoons extra virgin olive oil
1 lb medium shrimp, peeled and deveined
1 teaspoon butter
3/4 cup half-and-half
1/2 cup fat-free low-sodium chicken broth
1/3 cup parmesan cheese (fresh, grated)
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes (I use LOTS more!)
1/8 teaspoon black pepper
2 cups fresh spinach, packed (can use frozen but squeeze it dry!)
4 cups cooked linguine, hot (recipe calls for 8 ounces but I do full pound)

Preparation

Preheat oven to 350 degrees.
To prepare garlic: combine 1/2 t 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; saute' 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.