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Ingredients
- 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
Prep
- Bring water to boil for pasta.
- Slice garlic. Chop peppers.
- Grate cheese (⅓ cup).
Steps
- Thaw shrimp, if needed. Bring water to boil for pasta. Slice garlic thinly, chop peppers, and grate Parmesan finely (⅓ 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, 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 have just turned 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.
Amount per ¼ recipe serving: Calories 470, Total Fat 19g, Sat Fat 8g, Trans Fat 0g, Chol 125mg, Sodium 920mg, Total Carb 50g, Fiber 3g, Sugars 3g, Protein 22g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 20%