Shrimp Florentine with Pasta
Elevate your weeknight dinner routine with this luscious Shrimp Florentine with Pasta, a restaurant-quality dish that's both elegant and easy to make. Tender fettuccine or linguine is perfectly coated in a creamy Parmesan garlic sauce, studded with succulent shrimp and vibrant, wilted spinach for a nutritious pop of color. With the addition of red pepper flakes for optional heat and a kiss of fresh garlic, this dish strikes the perfect balance of rich, savory, and indulgent flavors. Ready in just 35 minutes, it's an impressive yet simple recipe that’s ideal for a cozy date night or a dinner party. Pair it with crusty bread and a crisp white wine for a meal your guests won’t soon forget. Keywords: Shrimp Florentine, creamy pasta recipe, weeknight dinner, shrimp and spinach pasta, quick seafood dinner.
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Recipe Information
Ingredients
- 12 oz Pasta (fettuccine or linguine)
- 1 lb Large shrimp (peeled, deveined)
- 5 cups Fresh spinach
- 2 tbsp Unsalted butter
- 2 tbsp Olive oil
- 4 cloves Garlic (minced)
- 1 cup Heavy cream
- 0.5 cup Chicken or vegetable broth
- 0.75 cup Grated Parmesan cheese
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
While the pasta cooks, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Season the shrimp with a pinch of salt and black pepper. Add the shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter. Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the fresh spinach to the skillet and cook for 2-3 minutes, stirring frequently, until wilted.
Pour in the chicken or vegetable broth and heavy cream, stirring to combine. Let the sauce simmer for 2-3 minutes, then add the grated Parmesan cheese. Stir until the cheese is fully melted and the sauce thickens slightly.
Season the sauce with salt, black pepper, and red pepper flakes if desired. Taste and adjust the seasoning as needed.
Return the cooked shrimp to the skillet along with the drained pasta. Toss everything together until the pasta and shrimp are evenly coated in the sauce.
If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
Serve immediately, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
2303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.1 g | 176% | |
| Saturated Fat | 67.4 g | 337% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1188 mg | 396% | |
| Sodium | 3862 mg | 168% | |
| Total Carbohydrate | 115.9 g | 42% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 2.9 g | ||
| Protein | 133.6 g | 267% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 370 mg | 28% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1391 mg | 30% | |
*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.
