3 cloves garlic, sliced
1 oz Romano cheese, grated
1/2 lb linguine
2 tbsp olive oil
1 cup roasted red peppers, chopped
12 oz shrimp, peeled, deveined and thawed
1/4 tsp crushed pepper flakes
1/2 tsp salt, pepper or to taste
1/2 cup chicken broth or stock
2 tbsp unsalted butter
8 oz baby spinach
Cook the pasta in a pot according to directions, which has added olive oil and salt. Thaw shrimp while pasta is cooking.
Heat a saute pan on medium, then add oil and garlic and cook for 3-4 minutes, or until starting to turn golden.
Add the roasted red peppers, shrimp, pepper flakes, 1/4 tsp of salt and pepper and cook/stir often for about 1 minute. Add the broth and cook for an additional 2-3 minutes or until reduced by half and shrimp have turned pink.
Reduce heat to low, add in butter, spinach, cheese, pasta and salt and pepper to taste. Toss until butter and cheese melted and spinach wilted.