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. 

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

Ingredients

  • 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

Instructions

  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:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 618 Total Fat: 35g Saturated Fat: 20g Trans Fat: 1g Unsaturated Fat: 11g Cholesterol: 334mg Sodium: 1769mg Carbohydrates: 30g Fiber: 2g Sugar: 2g Protein: 43g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.
 

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  6 comments for “Shrimp Florentine with Bow Tie Pasta

  1. Jim Berg
    05/28/2016 at 11:54 am

    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.

    • Carol
      05/28/2016 at 12:29 pm

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

  2. Mary
    02/12/2017 at 7:10 pm

    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.

    • Carol
      02/13/2017 at 3:30 pm

      I’m glad you liked it Mary! Carol

  3. barb hendrickson
    04/30/2018 at 7:35 pm

    I didn’t see when to add the wine. Is it just for drinking while you’re cooking?? 🙂

    • Carol
      04/30/2018 at 9:54 pm

      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

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