Recipes
Shrimp Scampi with Roasted Peppers and Spinach
4 servings
25 minutes total
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Ingredients
- 12 oz peeled/deveined shrimp, tails removed
- 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
Steps
- Thaw shrimp, if needed. Bring water to a boil for pasta. Slice garlic thinly, chop peppers, and grate Parmesan finely (⅓ cup). Cook and drain pasta following package instructions.
- Meanwhile, 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, red pepper, ¼ teaspoon salt, and ¼ teaspoon pepper; cook and stir 1 minute.
- Add broth; cook 2–3 minutes until liquid is reduced by about one-half and shrimp just turn pink and opaque. Reduce heat to low; stir in butter, spinach, cheese, pasta, and remaining ¼ teaspoon each salt and pepper. Toss until butter and cheese melt and spinach wilts. Serve.
If fruits and vegetables are part of this recipe, be sure to wash thoroughly.
Amount per ¼ recipe serving: Calories 480, Total Fat 19g, Sat Fat 8g, Trans Fat 0g, Chol 125mg, Sodium 1310mg, Total Carb 52g, Fiber 3g, Total Sugar 5g, (Incl. 0g Added Sugars), Protein 21g, Vitamin D 0%, Calc 10%, Iron 15%, Potassium 4%