Shrimp Florentine
Indulge in the decadent flavors of Shrimp Florentine, a quick and elegant pasta dish perfect for weeknight dinners or special occasions. This creamy delight features tender, perfectly seared shrimp nestled in a rich Parmesan and garlic cream sauce, infused with the freshness of wilted spinach and a zesty hint of lemon juice. Tossed with al dente fettuccine or linguine, this dish is elevated with a touch of spice from optional red pepper flakes and garnished with fresh parsley for a vibrant finish. Ready in just 25 minutes, Shrimp Florentine combines the best of buttery, savory, and citrusy flavors for a restaurant-quality meal at home. Ideal for fans of shrimp pasta recipes, creamy sauces, and quick gourmet meals.
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Recipe Information
Ingredients
- 1 pound Large shrimp, peeled and deveined
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 4 cloves Garlic, minced
- 5 ounces Fresh spinach
- 1 cup Heavy cream
- 0.75 cup Grated Parmesan cheese
- 0.25 teaspoon Red pepper flakes (optional)
- 1 tablespoon Lemon juice
- 12 ounces Cooked fettuccine or linguine pasta
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Pat the shrimp dry with a paper towel and season them with 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper.
Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil and sear the shrimp for about 2 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
Pour in the heavy cream, then stir in the Parmesan cheese and optional red pepper flakes. Let the sauce simmer gently for 2-3 minutes until slightly thickened.
Stir in the lemon juice, then return the cooked shrimp to the skillet. Toss to coat the shrimp in the sauce.
Add the cooked pasta to the skillet and gently combine with the sauce and shrimp. If the sauce is too thick, add a tablespoon or two of pasta cooking water to loosen it up.
Taste and adjust salt and pepper as needed.
Serve immediately, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
2643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.7 g | 214% | |
| Saturated Fat | 86.3 g | 431% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1250 mg | 417% | |
| Sodium | 4086 mg | 178% | |
| Total Carbohydrate | 116.8 g | 42% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 3.1 g | ||
| Protein | 157.2 g | 314% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1189 mg | 91% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1507 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
