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.

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.

Recipe Source:  http://www.publix.com/recipes-planning/aprons-recipes/shrimp-scampi-with-roasted-peppers-and-spinach