Shrimp Florentine with Caramelized Garlic

Ingredients

1/2  teaspoon  kosher salt

20  garlic cloves, peeled

Cooking spray

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.