- Home
- Pasta
- How To make Spaghetti and Shrimp Florentine
How To make Spaghetti and Shrimp Florentine
3/4 pound shrimp -- raw, cleaned
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 8 ounces thi spaghetti
extra virgin olive oil (1-tbsp)
optional 1 1/2 teaspoons fresh garlic :
crushed
1/2 cup dry white wine
1 tablespoon lemon juice
3/4 teaspoon dried oregano
4 cups chopped fresh spinach (packed)
1/3 cup red bell pepper :
roasted strips
3/4 cup low-sodium chicken broth
1 teaspoon cornstarch
1/4 cup nonfat Parmesan cheese -- grated
Rinse the shrimp with cool water and pat dry with paper towels. Sprinkle with the salt and pepper, and set aside.
Cook the pasta al dente according to package directions. Drain well, return to the pot and toss with olive oil if desired. Cover to keep warm.
While the pasta is cooking, coat a large nonstick skillet with olive oil cooking spray, and heat over medium-high heat. Add the garlic and stir-fry for 30 seconds, or until the garlic just begins to turn color. Add the shrimp and stir-fry for about 4 minutes, or until the shrimp turn opaque and any liquid released from the shrimp during cooking has evaporated. Add wine, lemon juice and oregano to the skillet, and cook for about 2 minutes, or until the volume is reduced by half. Reduce heat to medium, add the spinach and stir-fry for a minute or 2, or just until the spinach is wilted. Stir in the roasted red peppers.
Add the pasta to the skillet. Place the chicken broth in a small bowl and stir in the cornstarch. Pour the mixture over the pasta and toss gently for about 1 minute, or until the sauce thickens slightly. Add a little more broth if the mixture seems too dry. Remove the skillet from the heat and serve hot, topping each serving with a tablespoon of Parmesan.
TIP To roast peppers: Rinse peppers, dry well and cut in half lengthwise. Remove stems, membranes and seeds. Coat a large baking sheet with nonstick cooking spray and place the peppers, cut side down, on the sheet. Bake at 425 degrees for 25 minutes, or until the skins are blistered and charred. Transfer peppers to a bowl, cover tightly with a lid or plastic wrap, and let steam in bowl at least 15 minutes. When peppers are cool enough to handle, gently peel the charred skins off (they should slip off easily). Dice or slice peppers and use as desired.
per 1-1/2-cup serving: 320 cals, 1.8 g fat, 5.0% cff (50 g carbo, 141 mgs chol, 2.1 grams fiber, 26 grams protein, 476 mg sodium) 270 cals, 5.4 g fat, 19.4% cff with olive oil 240 cals, 2.0 g fat, 8.1% cff without oil
Available on-line at < http://www.charleston.net/ > The Post and Courier, Charleston, SC: What's Cookin' Sunday, June 1, 1997. "How low can we go? As low(-fat) as you want ..." Posted by patHanneman on eat-lf
How To make Spaghetti and Shrimp Florentine's Videos
Creamy Garlic Butter Tuscan Shrimp
Creamy Garlic Butter Tuscan Shrimp coated in a light and creamy sauce filled with garlic, sun dried tomatoes and spinach! Packed with incredible flavours!
GET THE RECIPE HERE:
The Dish -- Shrimp Florentine
Baked rock shrimp florentine from Bogart's Bar & Grille
Creamy Tuscan Shrimp Scallops | Supergolden Bakes
Tuscan Shrimp and Scallops in a rich creamy sauce with sun dried tomatoes and spinach. Incredibly delicious, super quick and so easy to make.
Full printable recipe
Find all my recipes on SupergoldenBakes:
Connect with me here:
Instagram
Facebook
Pinterest
Twitter
How to Make Shrimp Florentine with Zoodles | Seafood Recipes | Allrecipes.com
Get the recipe for Shrimp Florentine with Zoodles at
Make dinner simple and full of flavor with this healthy twist on the classic pasta dish. Prep some zoodles and cook ‘em up with garlic in butter and oil, then cook shrimp with more garlic and add spinach, lemon juice and red pepper flakes. Then mix everything together and celebrate by eating!
Subscribe to Allrecipes @
Allrecipes Magazine is now available!
U.S. subscribers, subscribe here:
Canadian subscribers, subscribe here:
Facebook
Twitter
@Allrecipes
Barefoot Contessa Makes Linguine with Shrimp Scampi | Barefoot Contessa | Food Network
We can't think of a better dinner than Ina's shrimp scampi over linguine.
Subscribe ►
Get the recipe ►
Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Linguine with Shrimp Scampi
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 25 min
Prep: 10 min
Cook: 15 min
Yield: 3 servings
Ingredients
Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
Directions
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► FOOD NETWORK KITCHEN APP:
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
#InaGarten #BarefootContessa #FoodNetwork #LinguinewithShrimpScampi
Barefoot Contessa Makes Linguine with Shrimp Scampi | Barefoot Contessa | Food Network
Shrimp Florentine
In this video, viewers will learn to cook this simple and easy dish, Chef Shaw's Way. Shrimp is a favourite seafood for many people. The meal takes less than 30 minutes to be prepared.
Don't forget to like, subscribe and share!
#shrimpflorentine #shrimpmeals #florentine #shrimp