Skillet Parmesan Shrimp Florentine
Roasted Asparagus and Tomatoes
Ingredients
- 2 lb peeled and deveined, large raw shrimp
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 3 Tbsp olive oil
- 3 Tbsp butter
- 6 cloves garlic, minced
- ½ cup low-sodium chicken broth
- ½ cup heavy cream
- ¾ cup grated Parmesan cheese
- 1 (5-oz) pkg baby spinach
Instructions
- Sprinkle shrimp with ¼ tsp each salt and pepper. Cook shrimp in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until shrimp turn pink. Transfer to a plate.
- Melt butter in skillet. Add garlic and ¼ tsp each salt and pepper; sauté 1 minute. Add broth, scraping pan to loosen browned bits. Cook 3 to 4 minutes or until reduced to ¼ cup. Stir in cream; reduce heat, and cook until slightly thickened. Add cheese, stirring until blended.
- Gradually add spinach, stirring until wilted. Return shrimp to pan; cook 1 minute or until thoroughly heated.
Side Dish Ingredients
- 2 lb asparagus
- 1 pint grape tomatoes, halved
- 4 Tbsp olive oil
- 1 tsp Italian seasoning
- 1 tsp salt
- 2 Tbsp lemon juice
Side Dish Instructions
- Preheat oven to 400°F. Arrange asparagus and tomatoes in a single layer on a large parchment-lined rimmed baking sheet. Drizzle with oil; sprinkle with Italian seasoning, salt, and pepper.
- Roast 15 minutes or until asparagus is crisp-tender. Drizzle lemon juice over vegetables.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
381
|
105
|
486
|
| Fat (g) | 25 | 9 | 34 |
| Sat. Fat (g) | 11 | 1 | 12 |
| Protein (g) | 38 | 2 | 40 |
| Carb (g) | 1 | 6 | 7 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 707 | 324 | 1031 |
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