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★ Why You'll Love this Recipe ★
Delicious creamy shrimp Florentine served over your pasta of choice — go traditional with fettuccine or spaghetti, or pick your favorite pasta shape.
This is a popular go-to for family dinner night when you want something that hits the spot, is a complete meal in one pan, and can be ready in no time.
A Quick and Easy Dinner
Ready in just 30 minutes, this shrimp Florentine is a deliciously creamy dinner. Juicy pieces of shrimp smothered in a white wine and garlic sauce; this shrimp pasta recipe is packed with flavor.
Add a salad and crusty bread
A dinner recipe that’s quick to make but can be dressed up when you need it. This creamy shrimp Florentine is easy to make and can be paired with any side salad and/or fresh bread for a complete meal that's super easy to prepare.
The creamy white wine garlic sauce is everything.
With a base of garlic and white wine, the cream sauce is made from classic roux ingredients and made savory with a heavy dose of parmesan cheese. Spinach is added for a pop of color and the end result is an ultra-creamy, protein-packed, hearty meal that’s sure to impress.
This Shrimp Florentine Recipe is:
Easy to make: Though the name and final presentation seem complex, this shrimp linguini actually comes together rather easily.
Versatile: This pasta dish can be used as a busy weeknight meal or dressed up for a larger, more formal gathering.
Comforting: The white wine cream sauce is nothing short of pure comfort. It’s the perfect way to end a long day.
★ Ingredients You'll Need ★
Most of the ingredients for this recipe you likely have on hand in your fridge or pantry.
- Shrimp: Make sure that your shrimp is peeled and deveined before you start the cooking process.
- Olive oil: Any neutral oil will work here to get the roux started.
- Garlic: You can use fresh garlic and mince it yourself or buy the pre-minced jar or I love to use the squeeze-tub of garlic paste. If you’re a garlic lover, feel free to add more.
- Flour: Try to ensure there are no clumps in the flour as it’ll be harder to whisk into the sauce.
- Chicken broth: Homemade or store-bought is fine. Even vegetable broth will work well.
- Lemon juice: if you use freshly squeezed lemon juice you can also sprinkle some zest on top when you serve it.
- Heavy cream: Don’t overlook getting the heavy stuff as it gives a richer taste to the shrimp linguini. Half and half will work but the sauce won’t be as thick and creamy.
- Spinach: Baby spinach is the easiest to work with in the pasta. If you’re using frozen spinach, make sure to thaw it first and squeeze out any additional water. Otherwise, it will affect the texture of the sauce.
- Oregano: This is used in the dish itself but can also be used as a garnish.
- Parmesan cheese: Make sure you have a bit extra than called for to sprinkle on top.
- Linguini: Any pasta will work for the recipe, but linguini is the most traditional and gives a deliciously comforting feel.
★ How to Make this Recipe ★
Here's a look at the steps you'll take to prep and cook this delicious dish.
Prepare linguine, drain and set aside, then dive in:
- Cook shrimp.
- Make white sauce.
- Stir in spinach until wilted.
- Add in oregano and Parmesan cheese.
- Stir in shrimp.
- Add cooked linguini, garnish and serve.
Simple yet delicious.
★ Tips & FAQs ★
Storing Leftovers
To store leftover shrimp Florentine, let the pasta cool fully. Store it in an airtight container for 3-5 days. Add 1 tablespoon of water or milk then reheat in 30-second intervals in the microwave. Stirring in between until warmed through.
Yes. Let the dish cool completely and then store the leftovers in a plastic bag, removing the air as you close it. Store it in the freezer for up to 2 months and let it thaw in the fridge overnight until you need it.
To create a thicker sauce, continue cooking and stirring. You need to heat the sauce until it starts to bubble and then reduce the heat and stir it continuously. That’s when it will begin to thicken.
To garnish the dish, you can sprinkle on extra Parmesan, more oregano, or even add some lemon zest to give it a pop of flavor. Serve it with garlic bread if you want to make it even heartier.
This pasta dish pairs well with a side salad, garlic bread and/or a roasted vegetable.
★ More Shrimp Recipes ★
Love shrimp?
Browse all my easy shrimp recipes and Pin your favorites for later.
Shrimp Florentine
Equipment
Ingredients
Pasta
- 8 oz linguine
Shrimp
- 1 lb raw shrimp peeled and deveined
- 1 tablespoon olive oil
Sauce
- 2 teaspoon garlic paste
- ¼ cup flour
- ½ cup white cooking wine
- ½ cup chicken broth
- 1 tablespoon lemon juice
- 1 cup heavy cream
- 2 cups fresh baby spinach
- 1 teaspoon oregano
Garnish
- ½ cup Parmesan cheese
- salt and pepper to taste
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Instructions
- Cook pasta. Cook linguine according to package. Drain and set aside.
- Cook shrimp. In a large skillet, heat olive oil over medium heat then add the shrimp and cook, stirring, until pink on all sides. About 5 minutes. Move from the skillet to a plate with a slotted spoon and tent with foil to keep warm.
- Make sauce. Over medium heat add garlic to the skillet and cook until fragrant, about 1 minute. Whisk in flour to make a roux which will thicken your sauce.Pour in white wine, chicken broth, and lemon juice stirring constantly until sauce is smooth and creamy. Once sauce begins to thicken, reduce heat and pour in heavy cream. Finally, add spinach and cook until it begins to wilt.Stir in oregano and half the Parmesan cheese (reserve the rest for garnish).
- Combine shrimp, sauce, and pasta. Add shrimp back in and add the cooked linguine. Toss to coat everything in the sauce then serve.
- Garnish with Parmesan cheese and black pepper and serve.
Notes
- This can be made using one pot for easy clean up if you use a dutch oven.
- You can use frozen spinach if you thaw it and squeeze the water out first, otherwise your dish will be too watery.
Amy says
Great dish! Used more spinach ....