Creamy Shrimp Florentine Pasta at home
- Yield 6
- Prep 15 minutes
- Cook 25 minutes
- Total 40 minutes
Creamy Shrimp Florentine Pasta at home is a pasta recipe on Avoteb. The yield on the card is 6. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 12 ounces uncooked pasta (I used penne)
- 1 tablespoon olive oil
- Kosher salt and freshly-cracked black pepper
- 1 pound raw jumbo shrimp, peeled and de-veined
- 1 batch Creamy Parmesan Sauce (see below)
- 2 large handfuls of fresh baby spinach
- 1 (8.5-ounce) jar sun-dried tomatoes, drained and roughly chopped
- 1/4 cup loosely-packed chopped fresh basil leaves
- lots of freshly-grated Parmesan
- 1 tablespoon olive oil or butter
- 4 cloves garlic, pressed or finely-minced
- 3 Tablespoons all-purpose flour
- 1 cup chicken stock
- 1 cup warmed milk
- 3/4 cup freshly-grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- optional: 1/2 cup half-and-half
Method
Leave pasta al dente according to package directions, in a large stock pot of generously-salted water. Tip off, and keep nearby.
While that cooks, heat oil in a separate large sauté pan over medium-a hot burner. Salt the shrimp with salt and pepper on both sides. Then add the shrimp to the pan and sauté for 3-5 minutes, turning once, until the shrimp are pink and cooked through. (Cooking time will vary on the size of your shrimp.) move shrimp with a slotted spoon to a clean plate, and keep nearby.
Take the same sauté pan to prepare your Creamy Parmesan Sauce.
Once the pasta and creamy sauce are finished cooking and ready to go, combine them in the large stock pot. Tip in in the spinach, sun-dried tomatoes and basil, and toss together until everything is evenly coated with the sauce.
Plate while it is hot, garnished with extra Parmesan cheese.
Warm olive oil (or melt butter) in the large sauté pan over medium-a hot burner. Tip in garlic and sauté one minute, stirring occasionally, until fragrant. Scatter evenly with the flour, and stir to combine. Sauté for an additional minute so that the flour can cook, stirring occasionally.
Then slowly add chicken broth, whisking to combine until smooth. Beat in milk, and bring to a let it bubble gently for 1 minute, or until the sauce has thickened a bit. Tip in in the Parmesan cheese, salt and pepper, and stir until the cheese has melted. If you'd like a creamier sauce (which is satisfying), mix in the half and half as well.
Lift from heat and use/serve while it is hot.
