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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
TUSCAN SHRIMP PASTA | recipe
1 1/2 lbs large shrimp
1 tsp garlic powder
1 tsp onion powder
1 1/2 1 tsp old bay seasoning
1/2 tsp black pepper
1/2 pack fettuccine noodles
1 tbsp garlic salt
4 cups baby spinach
2 cups cherry tomatoes
1/2 cup diced onions
2 tbsp minced garlic
1/3 cup gouda cheese
1/2 cup parmesan cheese
1 1/2 cup heavy whipping cream
1 tsp seasoned salt
1 tsp complete seasoning
1/2 tsp black pepper
1 tsp smoked paprika
fresh parsley for garnish
link to my All-purpose seasoning..
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The Dish -- Shrimp Florentine
Baked rock shrimp florentine from Bogart's Bar & Grille
Shrimp with Creamy Garlic Sauce
#youtube #shorts
Creamy garlic parm shrimp
Serves 2
3-4 Table spoons neutral oil (Grape seed or sunflower oil)
1 lb Peeled deveined shrimp size 8-12
2 Tablespoons Salted butter
1 Tablespoon minced garlic
1/4 cup white wine (Chardonay)
1/2 cup Heavy cream
1/2 cup Grated parmesan cheese
Salt & Black Pepper to taste
Optional Garnish: Chopped parsley & Chili flakes
1. Add oil to a pan on medium heat.
2. Season the shrimp with salt and black pepper. Make sure to get both sides.
3. When the oil is hot, carefully add the shrimp. Cook each side for 2 minutes. When they’re done remove and reserve.
4. Discard any excess oil. Turn the heat down to medium low. Add the butter and let it melt.
5. Next add minced garlic. Fry until its fragrant or turns a light blonde color (about 1-2 minutes).
6. After that add the wine and let it reduce.
7. When the wine is almost dry combine the heavy cream, parmesan cheese and continue to reduce.
8. When the sauce is at your desired consisgtency season with salt to taste.
9. Finish with the chopped parsley and the cooked shrimp from earlier.
10. Serve hot with more chopped parsley and red pepper flakes.
Sunday Brunch video: Shrimp Florentine
Thanks, Buca di Beppo, for the recipe.
Penne Pasta Florentine with Grilled Shrimp.. Simply Delicious
Ingredients:
1 box Penne Pasta
1lb Shrimp (peeled and deveined)
3 C Fresh Chopped Spinach, Kale or Arugula (do not use frozen)
1 C Mozzarella
3 Garlic cloves (minced)
2 tsp Salt, Pepper & Garlic Salt
8 C Water
4 T Butter
1 T Oil
Directions:
1. Make pasta according to box.
2. Add 2 T of butter to pan and 2 T of garlic until it becomes fragrant then sautee' shrimp until they are no longer pink in color
3. Next, add spinach, cook for 1 min until wilted. Add pasta and mix well with spinach.
4.Last add shrimp and cheese. Stir gently until cheese melts. Do not overcook. Add more seasonings to taste.
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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.
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#shrimpflorentine #shrimpmeals #florentine #shrimp