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Shrimp Florentine with Bow Tie Pasta

Here’s a creamy recipe for shrimp Florentine that is quick and so delicious!

I love the taste of shrimp and spinach together. The sauce is rich and creamy and perfect for those nights when you are looking for a dose of comfort food.

Shrimp FlorentineHow to make Shrimp Florentine With Bow Tie Pasta

Florentine, when used as a cooking term, has come to mean with spinach, but it actually refers to the Florentine region of Italy.  Adding spinach to a shrimp recipe gives a healthy burst of flavor to the dish and tastes delicious.

Be sure to devein the shrimp first, if this has not already been done by the store. It makes the dish much more visually appealing. 

This recipe is so flavorful. Serve it with a side salad and a piece of garlic bread and you will have a delightful and easy week night meal that will please the pickiest of eaters.

Yield: 4

Shrimp Florentine with Bow Tie Pasta

Shrimp Florentine with Bow Tie Pasta

What could be tastier than a plate of shrimp and pasta with a rich cheesy sauce flavored with spinach?

Cook Time 10 minutes
Total Time 10 minutes


  • 8 oz. bow tie pasta

For the shrimp:

  • 2 Tbsp butter
  • 1 lb shrimp, cleaned and ldeveined
  • 1 tsp minced fresh garlic
  • 1 tsp crushed red pepper
  • 1 Tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp Kosher salt
  • 1/2 cracked black pepper
  • 6 oz baby spinach ;eaves

For the sauce:

  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 1/4 cup white wine
  • 2 Tablespoons cornstarch
  • 1 Tablespoon butter
  • 1/2 cup Parmesan or Swiss cheese


  1. Cook pasta, according to package directions.
  2. You will be making the sauce and cooking the shrimp at the same time.
  3. While the pasta is cooking, whisk together the cornstarch, milk, cream, wine, salt and pepper in a 2-quart saucepan. Add the butter. Cook over medium heat , stirring constantly until thickened (about 5 minutes). Remove from heat. Whisk in cheese and keep warm.
  4. In a separate pan, melt the butter . Add the shrimp, garlic and crushed red pepper and cook for about 4 minutes or until shrimp is pink and no longer translucent. Add the lemon juice, lemon zest, and spinach. Cook for 3 more minutes or until spinach starts to wilt.
  5. Pour the sauce over shrimp, toss to coat. Add the cooked bow tie pasta, toss to coat. Serve with a tossed salad and garlic bread.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 618Total Fat: 35gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 334mgSodium: 1769mgCarbohydrates: 30gFiber: 2gSugar: 2gProtein: 43g

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.


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barb hendrickson

Monday 30th of April 2018

I didn't see when to add the wine. Is it just for drinking while you're cooking?? :-)


Monday 30th of April 2018

Hi Barb. BOTH! LOL. Thanks for letting me know of the oversight. It is added with the sauce ingredients. I've update the recipe card. Carol


Sunday 12th of February 2017

We made for dinner tonight with a few alteration and it was great! Chicken broth for the wine and no red pepper. This is definitely a repeat recipe! Thank you Carol.


Monday 13th of February 2017

I'm glad you liked it Mary! Carol

Jim Berg

Saturday 28th of May 2016

Good idea. Interesting how with three pans going at once it seems a little hectic but then everything comes together just like magic. Quick and easy to make. Even though I reduced the pepper by half my wife and I both found the pepper really interfered with the other flavors. I would recommend dropping the pepper altogether and try using a touch of nutmeg. Nutmeg really works well in a spinach Florentine.


Saturday 28th of May 2016

Thanks for the tip[ Jim. I'll try the nutmeg next time. Carol

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