I thought I'd make a fancy "Hooray for boyfriend moving in" meal tonight, so I picked Shrimp Florentine wtih Caramelized Garlic from the March 2006 issue of Cooking Light. I had high hopes for it. I decided to serve it with Giada's Lemon Parsley Bruschetta, which I've made several times and always enjoy.
The pasta was disappointing. It wasn't bad, it was just kind of bland and not great. It was the first meal I've really made for him before so I am kind of pissed off that it turned out mediocre. The lemon bruschetta was - I thought - great as always, but he didn't particularly like it. I would still recommend it for people who like lemon though.
Shrimp Florentine with Caramelized Garlic
Make sure to buy frozen loose-leaf spinach for this recipe since you can measure just what you need. Purchase fresh, peeled garlic to save on prep time.
1/2 teaspoon kosher salt
20 garlic cloves, peeled
2 teaspoons olive oil
1 pound medium shrimp, peeled and deveined
1 teaspoon butter
3/4 cup half-and-half
1/2 cup fat-free, less-sodium chicken broth
1/3 cup (about 1 1/2 ounces) grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/8 teaspoon black pepper
2 cups frozen loose-leaf spinach, thawed, drained, and squeezed dry
4 cups hot cooked linguine (about 8 ounces uncooked pasta)
Preheat oven to 350°.
To prepare garlic, combine 1/2 teaspoon kosher salt and garlic in a bowl. Place garlic mixture on a jelly-roll pan coated with cooking spray. Bake at 350° for 25 minutes or until browned, stirring occasionally.
To prepare shrimp, heat oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 3 minutes or until done. Remove shrimp from pan.
Melt butter in pan over medium heat. Stir in half-and-half, broth, cheese, 1/4 teaspoon salt, red pepper, and black pepper. Cook 1 minute or until cheese melts, stirring constantly. Stir in shrimp and spinach; cook 1 minute. Combine shrimp mixture, garlic mixture, and pasta in a large bowl; toss well. Serve immediately.
Yield: 4 servings