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Ingredients
½ cup canned ready-to-serve chicken broth
¼ tsp oregano leaves
1/8 tsp each crushed red pepper and garlic powder
2 cups thoroughly washed and drained spinach, chopped
2 tsp olive or vegetable oil
½ pound shelled and deveined medium shrimp
1 tbsp minced shallot or onion
1½ cups cooked linguine (hot)
2 tsp grated Parmesan cheese
Method
In 2-quart saucepan combine broth, oregano, red pepper and garlic and
bring to a boil.
Reduce heat to low; add spinach and cook, stirring
occasionally, until spinach is wilted and bright green, about 2
minutes; set aside.
In 9-inch nonstick skillet heat oil; add shrimp and shallot (or onion)
and cook over high heat, stirring occasionally, until shrimp turn pink.
Transfer shrimp to saucepan with spinach; add linguine and cook over
medium heat, tossing to combine, until mixture is heated through, about
1 minute.
To serve, transfer spinach mixture to serving bowl and sprinkle with
Parmesan cheese.
MAKES 2 SERVINGS.
* Two cups fresh spinach yield about 1/2
cup cooked spinach. |
