Ok, so I’ve been MIA for a little bit.
I have a good excuse – I was out of town for close to a week and as I’ve explained before I am not one of those people who claims to be able to do it all.
I can’t and I know it.
So what is takes to get everything taken care of to get out of town and everything it takes to get it all straightened out when you get back has kept me busy.
I’m pretty much back in the swing of things so tonight I am making Shrimp Scampi with Roasted Peppers and Spinach.
This is a Publix Apron Meal that I ran across while making this weeks grocery list.
Shrimp Scampi with Roasted Red Peppers and Spinach
- 3 cloves garlic, crushed
- 1 oz parmesan cheese, shredded
- 8 oz linguene
- 2 Tbs olive oil
- 1/2 cup Gia Russa sweet pepper bruschetta topping
- 12 oz shrimp, peeled and deveined
- 1/4 tsp crushed red pepper flakes
- 1/2 tsp salt, divided
- 1/2 tsp pepper, divided
- 1/2 cup chicken broth
- 3 Tbs butter
- 6 oz baby spinach
Cook and drain pasta.
Saute garlic in oil until it slightly browns.
Add shrimp, topping, pepper flakes, 1/4 tsp salt, 1/4 tsp pepper. Cook and stir for 1 minute.
Add broth and cook for 2-3 minutes or until reduced by half and shrimp are pink and opaque.
Reduce heat to low and add in butter, spinach, cheese and remaining salt and pepper. Cook and stir until butter and cheese is melted and spinach is wilted.
Add in pasta, stir to coat and heat through.
Serve and spinkle with a little extra cheese.
I found it odd that this shrimp scampi did not have lemon in it and to be honest, I missed it. I would add a couple tablespoons of lemon juice to the next batch.
Hope everyone’s week has started out well!