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 RAMEKINS
Make and share this Shrimp Florentine Ramekins recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Put the shrimp in a large pan with enough water to cover; bring to a boil.
- Remove from heat and let stand for 1 minute.
- Drain into a collander, peel, and devein; set aside.
- Cook the spinach by following the package directions; drain in a collander, squeeze almost dry and set aside.
- In a medium saucepan, melt 6 tablespoons butter over moderate heat.
- Add in the flour; whisk constantly for about 2 minutes or until very smooth.
- Gradually add in the half-and-half, whisking for 5 minutes or until the sauce thickens.
- Season to taste with salt and pepper, whisk and remove from heat.
- Butter six to eight 4-oz. ramekins; set aside.
- In a skillet, melt the remaining 2 tablespoons butter over medium heat.
- Add in the scallions; stir/saute 1 minute.
- Add in the sherry, cook until almost evaporated; stir onion mixture into cream sauce.
- Add 1/2 cup cream sauce to the spinach mixture (adding more sauce, if necessary, for a creamy but not soupy mixture).
- Divide half the spinach among the prepared ramekins; layer equal amounts of shrimp over the spinach; sprinkle each with some of the lemon juice; cover each with equal amounts of the remaining spinach mixture.
- Sprinkle cheese over the top of each and bake on a heavy baking sheet in a 350° oven for about 10 minutes or until golden.
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
SHRIMP PILAF FLORENTINE
With such a fabulous blend of tastes and textures, it's hard to believe this seafood supper comes together in 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in 12-inch skillet over medium-high heat. Cook bell pepper, onions and garlic in oil 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
- Stir in pasta, dill weed, lemon peel, salt, broth and water. Heat to boiling; reduce heat. Cover and simmer 8 to 10 minutes or until pasta is tender.
- Stir in spinach and shrimp. Cook 2 to 3 minutes or until shrimp are tender. Sprinkle with cheese.
Nutrition Facts : Calories 365, Carbohydrate 48 g, Cholesterol 115 mg, Fiber 3 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1000 mg
SHRIMP FLORENTINE
Make and share this Shrimp Florentine recipe from Food.com.
Provided by Sageca
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Drain spinach; press in sieve and chop it.
- Melt 1 tbsp butter, add garlic; sauté spinach until dry.
- Season and spread in bottom of a casserole.
- Spread 2/3 shrimps on top.
- Make Béchamel sauce.
- Microwave milk (infused with bay leaf,onion, peppercorn and nutmeg).
- Drain milk.
- Combine 3 Tbsp butter and flour; add milk slowly whisking.
- Microwave 3 minutes stirring twice.
- Pour Bechamel sauce over the shrimps.
- Bake 350*- 20 minutes.
- Melt remaining butter and saute rest of shrimps.
- Arrange around the edge of casserole.
- Cover with cheese and place under broiler 4-5 minutes.
Nutrition Facts : Calories 401.1, Fat 19.8, SaturatedFat 11.8, Cholesterol 385.1, Sodium 541.5, Carbohydrate 11.7, Fiber 0.4, Sugar 0.3, Protein 42.4
SHRIMP RAMEKINS
"cooking for 1 or 2" - Katherine Greenberg and Barbara Kyte. Great for one, or make as many as needed, great tasting shrimp!!
Provided by Derf2440
Categories Lunch/Snacks
Time 25m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- In a small saucepan over medium heat melt the butter and then whisk in the flour.
- Quickly whisk in the milk and cook, whisking until thickened.
- Add chives, shrimp,sherry, salt and cayenne.
- Spoon into buttered ramekins or baking shells.
- Sprinkle top with wheat germ and cheese.
- Bake at 350 degrees for 15 minutes.
- Can be done ahead and refrigerated till ready to pop in the oven.
SHRIMP FLORENTINE
Two of my favorites...shrimp & spinach, topped off with a cream sauce. One of the first recipes I ever made for a boyfriend. The boy is long gone, but I still love the recipe.
Provided by karen
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Thaw and drain spinach.
- Spread spinach in a pie pan and top with shrimp.
- In a saucepan, melt butter and stir in flour.
- Then gradually add milk, wine, scallions.
- Cook on low, stirring
- Add salt, pepper and enough paprika for a rosy color.
- Pour sauce over shrimp and sprinkle with cheese.
- Bake uncovered for 30 minutes or until bubbly.
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
SHRIMP FLORENTINE WITH CARAMELIZED GARLIC
I cut this out of a magazine a LONG time ago and it's one of my husband and I's favorite stand-by dishes! Don't be afraid of the garlic. The roasting mellows it out. I usually add even more than stated and he and I fight over every last one of them.
Provided by RedVinoGirl
Categories Healthy
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- To prepare garlic: combine 1/2 t kosher salt and garlic in a bowl. Place garlic mixture on a jelly roll pan coated with cooking spray. Bake at 350 for 25 minutes or until browned, stirring occasionally.
- To prepare shrimp: heat oil in a large nonstick skillet over medium-high heat. Add shrimp; saute' 3 minutes or until done. Remove shrimp from pan.
- Melt butter in pan over medium heat. Stir in half and half, broth, cheese, 1/4 teaspoon salt, red pepper, and black pepper. Cook 1 minute or until cheese melts, stirring constantly. Stir in shrimp and spinach; cook 1 minute. Combine shrimp mixture, garlic mixture, and pasta in a large bowl; toss well.
Nutrition Facts : Calories 456, Fat 13.6, SaturatedFat 6.1, Cholesterol 169.9, Sodium 1258.7, Carbohydrate 52.5, Fiber 3.2, Sugar 1.2, Protein 30.1
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