Holy Smokes!!! This recipe is so good! Not to mention easy. It's another incredible Publix recipe and it's sitting in my Top Ten. A wickedly good gussied-up scampi recipe.
SHRIMP SCAMPI with ROASTED PEPPERS and SPINACH (4 servings)
3 cloves garlic, thinly sliced
1 cup roasted red peppers, finely chopped
1 oz Parmesan cheese, finely grated
8 oz linguine pasta
2 Tbsp EVOO
1/2 oz peeled/deveined shrimp, thawed
1/4 tsp crushed red pepper
1/2 tsp kosher salt, divided
1/2 tsp pepper, divided
1/2 cup chicken broth or stock
3 Tbsp unsalted butter
5 oz baby spinach leaves (about 4 cups)
Cook and drain pasta following packaging directions.
Preheat large saute 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 tsp each of S&P; 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 S&P. Toss until butter and cheese melts and spinach wilts. Serve.