Tuesday, December 20, 2016

Shrimp Scampi with Roasted Peppers and Spinach

Shrimp Scampi with a little twist. Add spinach and roasted pepper. I've even used sun-dried tomatoes to the dish. Chicken broth really lighten ups this meal.




3 cloves garlic, thinly sliced
1 cup roasted red peppers, finely chopped
1 oz Deli Parmesan cheese, finely grated
8 oz linguine pasta
2 tablespoons olive oil
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)

Bring water to boil for pasta.
Slice garlic. Chop peppers.
Grate cheese (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 or until the 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 or until 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 melts and spinach wilts. Serve.



Yum

1 comment:

Mother of 3 said...

This sounds and looks so delicious! Pinned to a few of my boards.