Friday, December 16, 2016

Shrimp Scampi with Roasted Peppers and Spinach

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.


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.

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