Shrimp Scampi with Roasted Peppers and Spinach

our-kitchen

APRONS ADVICE:

Total Time – 20 minutes (Makes 4 Servings)

Complete your meal with a fresh salad blend, crusty baguette, and cheesecake for dessert.

Don’t forget the crusty bread for dipping in the last bit of sauce, or simply add bread-dipping spices to olive oil.

INGREDIENTS:

  • 3 cloves garlic, thinly sliced
  • 1 oz Deli Parmesan cheese, finely grated
  • 8 oz linguine pasta
  • 2 tablespoons olive oil
  • 1 cup roasted red peppers, finely chopped
  • 12 oz peeled/deveined shrimp, thawed
  • 1/4 teaspoon crushed red pepper
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon pepper, divided
  • 1/2 cup reduced-sodium chicken broth (or stock)
  • 3 tablespoons unsalted butter
  • 5 oz baby spinach leaves (about 4 cups)

PREP:

  1. Bring water to boil for pasta.
  2. Slice garlic. Chop peppers.
  3. Grate cheese (1/3 cup).

STEPS:

1. Cook and drain pasta following package instructions.

2. Preheat large sauté pan on medium 1–2 minutes. Place oil and garlic in pan; cook 3–4 minutes or until the garlic edges begin to turn

golden.

3. Add peppers, shrimp, pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook and stir 1 minute.

4. Add broth; cook 2–3 minutes or until reduced by about one-half and shrimp have just turned pink and opaque.

5. Reduce heat to low; stir in butter, spinach, cheese, pasta, and remaining 1/4 teaspoon each salt and pepper. Toss until butter and

cheese melts and spinach wilts. Serve.

CALORIES (per 1/4 recipe) 510kcal; FAT 20g; SAT FAT 8g; TRANS FAT 0g; CHOL 160mg; SODIUM 610mg; CARB 50g; FIBER 3g;

SUGARS 3g; PROTEIN 26g; VIT A 100%; VIT C 90%; CALC 15%; IRON 35%

 

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