Shrimp Scampi with Roasted Peppers and Spinach - from Publix Aprons Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Ingredients
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, tails removed, 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)
COPIED from this Web-link:
www.publix.com/aprons-recipes/shrimp-scampi-with-roasted-peppers-and-spinach
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Directions: |
Directions:Prep: (about 20 minutes)
Bring water to boil for pasta.
Slice garlic. Chop peppers.
Grate cheese (1/3 cup).
Steps:
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. |
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Personal
Notes: |
Personal
Notes: Good delicious way to use Red and Green Bell Peppers both.
We had a bumper crop of peppers this year.
Tried this recipe and at least doubled the amount of peppers.
Turned out great and has now been added to our favorites.
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