3 cloves garlic, thinly sliced
1 oz Parmigiano Reggiano cheese, finely grated
8 oz Mueller’s Linguine Pasta
2 tablespoons olive oil
½ cup Gia Russa Sweet Pepper Bruschetta Topping
12 oz large Farm Raised, Peeled and Deveined White Shrimp, thawed
¼ teaspoon crushed red pepper flakes
½ teaspoon kosher salt
½ teaspoon pepper
½ cup Progresso Reduced Sodium Chicken Broth or stock
3 tablespoons unsalted butter
4 cups fresh Baby spinach.
PREP
Bring water to boil for pasta
Slice garlic
Grate cheese
STEPS
Cook and drain pasta following package instructions.
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.
Add bruschetta topping, shrimp, pepper flakes, ¼ spoon salt, and ¼ teaspoon pepper; cook and stir 1 minute.
Add broth; cook 2-3 minutes or until reduced by about one half and shrimp have just turned pink and opaque.
Reduce heat to low; stir in butter, spinach, cheese, pasta. Toss until butter and cheese melts and spinach wilts. Serve.
