CREAMY SHRIMP FLORENTINE PASTA
This Creamy Shrimp Florentine Pasta recipe is quick and easy to make, full of great flavor, and oh-so-creamy and comforting and delicious.
Provided by Ali
Time 40m
Number Of Ingredients 18
Steps:
- Cook pasta al dente according to package directions, in a large stock pot of generously-salted water. Drain, and set aside.
- Meanwhile, heat oil in a separate large sauté pan over medium-high heat. Season the shrimp with salt and pepper on both sides. Then add the shrimp to the pan and sauté for 3-5 minutes, turning once, until the shrimp are pink and cooked through. (Cooking time will vary on the size of your shrimp.) Transfer shrimp with a slotted spoon to a clean plate, and set aside.
- Use the same sauté pan to prepare your Creamy Parmesan Sauce.
- Once the pasta and creamy sauce are finished cooking and ready to go, combine them in the large stock pot. Add in the spinach, sun-dried tomatoes and basil, and toss together until everything is evenly coated with the sauce.
- Serve immediately, garnished with extra Parmesan cheese.
- Heat olive oil (or melt butter) in the large sauté pan over medium-high heat. Add garlic and sauté one minute, stirring occasionally, until fragrant. Sprinkle evenly with the flour, and stir to combine. Sauté for an additional minute so that the flour can cook, stirring occasionally.
- Then slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring to a simmer for 1 minute, or until the sauce has thickened a bit. Add in the Parmesan cheese, salt and pepper, and stir until the cheese has melted. If you'd like a creamier sauce (which is delicious), stir in the half and half as well.
- Remove from heat and use/serve immediately.
SHRIMP FLORENTINE PASTA-COOKING LIGHT RECIPE - (4.3/5)
Provided by Reen
Number Of Ingredients 9
Steps:
- 1. Cook pasta according to package directions, omitting salt and fat. Drain well; set aside, and keep warm. 2. Melt butter in a large nonstick skillet over medium heat. Add shrimp, garlic, and crushed red pepper; cook 4 minutes or until shrimp are done, stirring occasionally. Add cooked pasta, lemon juice, salt, black pepper, and spinach; cook for 3 minutes or until spinach starts to wilt, stirring to combine. Serve immediately
EASY SHRIMP FLORENTINE AND PENNE PASTA
Make and share this Easy Shrimp Florentine and Penne Pasta recipe from Food.com.
Provided by Jenny Frenny
Categories Penne
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Boil the pasta in salted water until done.
- While the pasta is cooking, saute the shrimp in a pan with the olive oil and garlic. Cook for 3-5 minutes, just until the shrimp turns white and pink through. Remove from heat and keep warm.
- Cook creamed spinach in microwave according to package directions or until hot throughout.
- Before draining pasta, reserve 1/2 cup of the pasta water.
- Drain pasta in colander and put the hot pasta in a large pasta serving dish. Pour the 1/2 cup water and spinach over the pasta and top with cooked shrimp.
- Toss so that sauce coats the pasta and serve.
Nutrition Facts : Calories 630.9, Fat 20.5, SaturatedFat 4.9, Cholesterol 189.4, Sodium 513.2, Carbohydrate 78.7, Fiber 11.8, Protein 33.2
SHRIMP FLORENTINE WITH PASTA
Make and share this Shrimp Florentine With Pasta recipe from Food.com.
Provided by Chuckster
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil.
- Saute half of the shrimp to use as garnish, reserve shrimp.
- Add cut up tomato with juice,spinach and cook,until spinach wilts (2 min.).
- Chop remaining shrimp and add to the spinach mixture.
- Cook 3 min.
- Stir in seasonings.
- Toss with pasta and add shrimp garnish and serve.
SHRIMP FLORENTINE WITH ZOODLES
Quick, easy and healthy shrimp dinner made with zoodles instead of pasta.
Provided by bgardiner2
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon butter and olive oil together in a large skillet over medium heat; cook and stir zucchini noodles (zoodles), onion, chopped garlic, and 1/2 teaspoon salt until zoodles are tender and onion is translucent, about 5 minutes. Transfer zoodle mixture to a bowl.
- Heat 2 tablespoons butter in the same skillet; cook and stir shrimp and minced garlic until shrimp are just pink, 3 to 4 minutes. Add spinach, lemon juice, red pepper flakes, 1/2 teaspoon salt, and pepper; cook and stir until spinach begins to wilt, 3 to 4 minutes. Add zoodle mixture; cook and stir until heated through, 2 to 3 minutes.
Nutrition Facts : Calories 229.2 calories, Carbohydrate 7.1 g, Cholesterol 195.5 mg, Fat 13.4 g, Fiber 2.3 g, Protein 21 g, SaturatedFat 6.3 g, Sodium 780.7 mg, Sugar 2.2 g
SPAGHETTI AL LIMONE WITH SHRIMP
There are many interpretations of the classic Italian pasta dish, spaghetti al limone, or spaghetti with lemon. Some call for an Alfredo-like sauce made with heavy cream, butter and Parmesan, while others rely on just olive oil, lemon juice, Parmesan and starchy pasta water. This particular recipe, which adds sautéed shrimp, white wine and fresh tarragon to the mix, leans toward the simpler preparation. Without the addition of heavy cream, the sauce has a brighter lemon flavor, which works beautifully with the delicate brininess of the shrimp. Tarragon adds a fragrant note and a bit of complexity to an otherwise fairly straightforward dish. Finally, if there were a time to spring for freshly grated Parmigiano-Reggiano, this would be it. In an uncomplicated recipe like this one, the quality of each ingredient is paramount.
Provided by Lidey Heuck
Categories pastas, seafood, main course, side dish
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to boil. Add the spaghetti and cook according to package directions until al dente. Scoop out 1 cup of the cooking liquid, then drain the pasta and set aside.
- While the pasta cooks, pat the shrimp dry and season them with salt and black pepper. Combine the olive oil, lemon zest (setting a few pinches aside for serving) and tarragon in a large skillet set over medium heat. When the oil begins to sizzle, cook for 1 more minute, until the zest and tarragon are fragrant but not browned.
- Add the shrimp to the skillet and spread into an even layer. Cook for about 90 seconds on each side, or until just cooked through. Transfer the shrimp to a plate and set aside.
- Add the wine, 1 teaspoon salt and a few grinds of black pepper to the skillet, and bring to a simmer, scraping any browned bits from the pan. Cook until the wine has reduced by about half, then set aside, off the heat, until the pasta has finished cooking.
- Add the cooked pasta and reserved pasta water to the skillet. Cook over medium-low heat for 2 to 3 minutes, tossing often, until the liquid that has collected at the bottom of the skillet has reduced slightly. (The sauce should still be fairly loose at this point.)
- Off the heat, add the butter and 1/2 cup Parmesan, sprinkling the cheese evenly over the pasta. Toss until the butter and cheese are melted and the sauce is smooth. Add the lemon juice and remaining 1/4 cup Parmesan and toss until the sauce is thick and smooth.
- Add the shrimp, toss, then season with more salt and black pepper to taste. Divide among shallow bowls and garnish with chopped fresh tarragon, lemon zest and black pepper.
MY SPECIAL SHRIMP SCAMPI FLORENTINE
This shrimp scampi has the fresh flavors of tomatoes, spinach, and pesto. Serve over rice with hot Italian bread on the side.
Provided by Valerie
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp 100+ Shrimp Scampi Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Combine the butter and the olive oil in a large skillet over medium heat. Stir in pesto, garlic, and tomatoes, and simmer until the tomatoes start to soften, about 2 minutes. Season with red pepper flakes and black pepper to taste.
- Stir the shrimp into the sauce, and cook just until they turn pink, 3 to 5 minutes. Add the spinach, and stir until wilted, about 1 minute.
Nutrition Facts : Calories 445.5 calories, Carbohydrate 5.6 g, Cholesterol 215.7 mg, Fat 38.1 g, Fiber 1.8 g, Protein 21.5 g, SaturatedFat 13.5 g, Sodium 384 mg, Sugar 2.5 g
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