Shrimp Florentine

Known for its rich garlic and white wine sauce, creamy shrimp Florentine is also protein-packed and loaded with healthy spinach. A restaurant-style dish that's surprisingly easy to make at home, ready 25 minutes. A lovely weeknight meal to elevate beyond your standard spaghetti with red sauce.

Course Dinner

Cuisine American, Italian

Diet Vegetarian

Recipe Type Fall, High-Protein Meals, Lemon, One-pan, Pasta, Quick Dinner, Seafood, Served Hot, Shrimp, Spinach

Skill Level Easy

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 637kcal

Author Angela G.

Equipment

dutch oven

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

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.

Nutrition