Yesterday morning I ran in the Springmaid 5k. It was in my neighborhood, so I really couldn’t not do it. I’d been dreading it all week because I knew about the wicked hills on the golf course. I didn’t exactly rock it, but I survived and definitely feel more prepared for the Blue Talon 5k in Williamsburg on Thanksgiving day.
Pasta dishes are a great way to carb load before a race. This recipe from Cooking Light is great for when you want a satisfying meal, but still want to keep an eye on your calories. The original recipe has 484 calories per serving. I upped the amount of pasta a little (I do have 2 hungry teenagers to feed after all), but even still I’m sure the calorie count is substantially below 600 calories. Not too bad for a creamy, cheesy pasta dish.
Don’t let the amount of garlic scare you. Roasting the garlic totally mellows the flavor. You might want to buy prepeeled garlic cloves. Peeling 20 cloves of garlic is no ones idea of fun.
Shrimp Florentine with Roasted Garlic
- 1/2 teaspoon kosher salt
- 20 cloves garlic, peeled
- cooking spray
- 2 teaspoons olive oil
- 1 pound medium shrimp, peeled and deveined
- 1 teaspoon butter
- 3/4 cup half-and-half
- 1/2 cup chicken broth
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon black pepper
- 2 cups frozen, loose-leaf spinach, thawed, drained, and squeezed dry
- 6 cups hot cooked linguine (about 10 ounces of uncooked pasta)
- Preheat oven to 350 degrees.
- Coat a cake pan with cooking spray, place garlic in pan, and sprinkle with kosher salt. Bake for 25 minutes, stirring occasionally so garlic doesn’t get too browned in any one area.
- Heat oil in a large nonstick skillet over medium-high heat. Add shrimp and cook 2-3 minutes, just until done. Remove shrimp from pan and set aside.
- Melt butter in skillet over medium heat. Add half-and-half, broth, cheese, 1/4 teaspoon salt, red pepper, and black pepper. Stir and cook for 1 minute, until cheese is melted. Stir in spinach and shrimp and cook 1 more minute.
- In a large bowl, combine pasta, garlic, and shrimp with sauce. (Note: Once cooked, I like to cut each garlic clove in half to help distribute the flavor more throughout the pasta.)
Yield: 4 servings
Recipe Source: Cooking Light March 2006
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