3 cloves garlic, thinly sliced
1 oz Deli Parmesan cheese, finely grated
8 oz linguine pasta
2 tablespoons olive oil
1/2 cup sweet pepper bruschetta topping
12 oz peeled/deveined shrimp, thawed
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
1/2 cup reduced-sodium chicken broth (or stock)
3 tablespoons unsalted butter
4 cups baby spinach leaves (6 oz)
•Bring water to boil for pasta.
•Grate cheese (1/3 cup).
1.Cook and drain pasta following package instructions.
2.Preheat large sauté pan on medium 1-2 minutes. Place oil and garlic in pan; cook 3-4 minutes or until the garlic edges begin to turn golden.
3.Add bruschetta topping, shrimp, pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook and stir 1 minute.
4.Add broth; cook 2-3 minutes or until reduced by about one-half and shrimp have just turned pink and opaque.
5.Reduce heat to low; stir in butter, spinach, cheese, pasta, and remaining 1/4 teaspoon each salt and pepper. Toss until butter and cheese melts and spinach wilts. Serve.