Shrimp Scampi With Spinach And Roasted Red Pepper

• 3 cloves garlic sliced thin
• 2 T evoo
• 1-10 oz jar Gia Russa Sweet Peppers Bruschetta Topping
• 1 lb raw shrimp, tails on
• 1/4 t crushed red pepper flakes
• 1/2 t kosher salt, divided
• Fresh ground black pepper
• 1/2 c chicken broth
• 3 T butter
• 4 c baby spinach
• 1/2 c parmigiano-reggiano
• 8 oz linguini

1. Cook and drain pasta, keep warm. Heat oil in large saute pan. Cook garlic until edges are golden brown 3-4 minutes. Add bruschetta topping, shrimp, pepper flakes, 1/4 t salt and black pepper. Cook and stir 1 minute. Add the broth and cook 2-3 minutes until reduced by half and shrimp are pink. Reduce heat to low. Stir in 3 T butter, spinach, cheese, pasta and remaining 1/4 t salt. Stir to wilt spinach.

garlic, t, shrimp, red pepper, kosher salt, fresh ground black pepper, chicken broth, t, baby spinach, linguini

Taken from www.epicurious.com/recipes/member/views/shrimp-scampi-with-spinach-and-roasted-red-pepper-52029841 (may not work)