I love when a dish is comforting and yet packed with protein and iron. Since I happened to have shrimp and spinach in my refrigerator, I went in search of a recipe that used both ingredients … that my two year old would actually eat. I found this recipe for Shrimp Florentine on Cooking Light and decided to put my own spin on it.
I used fresh spinach instead of frozen, roasted the garlic instead of caramelizing it, and added caramelized onions and goat cheese (because what isn’t better with a little goat cheese?!). The result was so tasty that my daughter didn’t even mind eating the “leaves” (i.e. any leafy green I try to sneak into a dish).
Shrimp Florentine with Roasted Garlic
4-6 cloves garlic (skin on)
2 tbsp olive oil
1 medium onion, chopped
2 tsp sugar
1 lb medium shrimp, peeled and deveined
1 tsp butter
1/2 cup low fat milk
1/2 cup fat-free, less-sodium chicken broth
1/3 cup grated Parmesan cheese
1/4 tsp salt
1/4 tsp crushed red pepper
1/8 tsp black pepper
4 cups fresh spinach
4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
2 oz crumbled goat cheese
1. Preheat oven to 400°. Remove the outer, papery layers of the garlic, leaving the skin on the actual cloves intact. Wrap the cloves in aluminum foil and bake for about 30 minutes. Allow to cool.
2. Heat 1 tbsp olive oil in a large sauté pan over medium heat. Add onions and cook until soft and translucent. Sprinkle in sugar, stir, and continue cooking until the onions are very tender, about 20 minutes. Set aside.
3. 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.
4. Melt butter in pan over medium heat. Stir in milk, broth, Parmesan cheese, salt, red pepper, and black pepper. Cook 1 minute, stirring constantly. Stir in spinach a handful at a time until it’s all incorporated and tender. Add onions and shrimp, mixing well.
5. Slice the ends off of the cloves of roasted garlic and carefully peel the skin off.
6. Combine shrimp mixture, garlic, and pasta in a large bowl; toss well. Sprinkle with goat cheese and serve immediately.