Shrimp Florentine With Caramelized Garlic

• Garlic
• 1/2 teaspoon kosher salt
• 20 garlic cloves, peeled (I add more!)
• cooking spray
• Shrimp
• 2 teaspoons extra virgin olive oil
• 1 lb medium shrimp, peeled and deveined
• 1 teaspoon butter
• 3/4 cup half-and-half
• 1/2 cup fat-free low-sodium chicken broth
• 1/3 cup parmesan cheese (fresh, grated)
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes (I use LOTS more!)
• 1/8 teaspoon black pepper
• 2 cups fresh spinach, packed (can use frozen but squeeze it dry!)
• 4 cups cooked linguine, hot (recipe calls for 8 ounces but I do full pound)

1. Preheat oven to 350 degrees.
2. To prepare garlic: combine 1/2 t 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.
3. To prepare shrimp: heat oil in a large nonstick skillet over medium-high heat. Add shrimp; saute' 3 minutes or until done. Remove shrimp from pan.
4. 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.

garlic, kosher salt, garlic, cooking spray, shrimp, extra virgin olive oil, shrimp, butter, chicken broth, parmesan cheese, salt, red pepper, black pepper, fresh spinach, cooked linguine

Taken from www.food.com/recipe/shrimp-florentine-with-caramelized-garlic-410954 (may not work)