20 minutes total
12 oz peeled/deveined shrimp, tails removed (thaw if needed)
3 cloves garlic
1 cup roasted red peppers
1 oz Deli Parmesan cheese
8 oz linguine pasta
2 tablespoons olive oil
¼ teaspoon crushed red pepper
½ teaspoon kosher salt, divided
½ teaspoon pepper, divided
½ cup reduced-sodium chicken broth (or stock)
3 tablespoons unsalted butter
5 oz baby spinach leaves
Bring water to boil for pasta.
Slice garlic. Chop peppers.
Grate cheese (1/3 cup).
Thaw shrimp, if needed. Bring water to boil for pasta. Slice garlic thinly, chop peppers, and grate Parmesan finely (1/3 cup). Cook and drain pasta following package instructions.
Preheat large sauté pan on medium 1–2 minutes. Place oil and garlic in pan; cook 3–4 minutes until garlic edges begin to turn golden. Add peppers, shrimp, pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook and stir 1 minute.
Add broth; cook 2–3 minutes until liquid is reduced by about one-half and shrimp have just turned pink and opaque. Reduce heat to low; stir in butter, spinach, cheese, pasta, and remaining 1/4 teaspoon each salt and pepper. Toss until butter and cheese melt and spinach wilts. Serve.
Recipe and photo courtesy of Publix