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How To make Spaghetti and Shrimp Florentine
3/4 pound shrimp -- raw, cleaned
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 8 ounces thi spaghetti
extra virgin olive oil (1-tbsp)
optional 1 1/2 teaspoons fresh garlic :
crushed
1/2 cup dry white wine
1 tablespoon lemon juice
3/4 teaspoon dried oregano
4 cups chopped fresh spinach (packed)
1/3 cup red bell pepper :
roasted strips
3/4 cup low-sodium chicken broth
1 teaspoon cornstarch
1/4 cup nonfat Parmesan cheese -- grated
Rinse the shrimp with cool water and pat dry with paper towels. Sprinkle with the salt and pepper, and set aside.
Cook the pasta al dente according to package directions. Drain well, return to the pot and toss with olive oil if desired. Cover to keep warm.
While the pasta is cooking, coat a large nonstick skillet with olive oil cooking spray, and heat over medium-high heat. Add the garlic and stir-fry for 30 seconds, or until the garlic just begins to turn color. Add the shrimp and stir-fry for about 4 minutes, or until the shrimp turn opaque and any liquid released from the shrimp during cooking has evaporated. Add wine, lemon juice and oregano to the skillet, and cook for about 2 minutes, or until the volume is reduced by half. Reduce heat to medium, add the spinach and stir-fry for a minute or 2, or just until the spinach is wilted. Stir in the roasted red peppers.
Add the pasta to the skillet. Place the chicken broth in a small bowl and stir in the cornstarch. Pour the mixture over the pasta and toss gently for about 1 minute, or until the sauce thickens slightly. Add a little more broth if the mixture seems too dry. Remove the skillet from the heat and serve hot, topping each serving with a tablespoon of Parmesan.
TIP To roast peppers: Rinse peppers, dry well and cut in half lengthwise. Remove stems, membranes and seeds. Coat a large baking sheet with nonstick cooking spray and place the peppers, cut side down, on the sheet. Bake at 425 degrees for 25 minutes, or until the skins are blistered and charred. Transfer peppers to a bowl, cover tightly with a lid or plastic wrap, and let steam in bowl at least 15 minutes. When peppers are cool enough to handle, gently peel the charred skins off (they should slip off easily). Dice or slice peppers and use as desired.
per 1-1/2-cup serving: 320 cals, 1.8 g fat, 5.0% cff (50 g carbo, 141 mgs chol, 2.1 grams fiber, 26 grams protein, 476 mg sodium) 270 cals, 5.4 g fat, 19.4% cff with olive oil 240 cals, 2.0 g fat, 8.1% cff without oil
Available on-line at < http://www.charleston.net/ > The Post and Courier, Charleston, SC: What's Cookin' Sunday, June 1, 1997. "How low can we go? As low(-fat) as you want ..." Posted by patHanneman on eat-lf
How To make Spaghetti and Shrimp Florentine's Videos
Creamy Shrimp Pasta in Bisque Sauce (prawns)
Call it a prawn linguine or a shrimp pasta, this dish will transport you and your taste buds to a fine dining restaurant by the Mediterranean seaside. You can now make this shrimp pasta dish fast at home, where it can take many hours in a professional kitchen. if you’re a seafood lover, the flavours will leave you breathless I promise you. It’s well worth the extra effort of making the stock, as that’s where the magic is. This recipe provides three prawns per person, fairly much what you would receive in a fine dining restaurant, but for me, I like to double the quantity, just saying… A tasty Mediterranean dish combining both French and Italian influences. Happy cooking!
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Italian Grandma Makes Shrimp Scampi with Linguine
SHRIMP SCAMPI WITH LINGUINE
1½ pounds extra-large shrimp, peeled and deveined
1 pound linguine
4 tablespoons olive oil (approx.)
4 tablespoons butter
6-8 cloves garlic, chopped
Hot red pepper flakes, to taste
½ cup white wine
1 lemon, juice and zest
2-3 tablespoons chopped fresh parsley
Salt & black pepper
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Just a quick dinner recipe.....Roadhouse style...... It was so good !!!!
Creamy Shrimp Florentine || Hayes Ohana
Creamy Shrimp Florentine is a delicious shrimp dish. I love seafood, that’s why I search for good recipes and I found this on the website #therecipecritic.com I love her food content. Please check her website too if you want more of her recipes...
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How to Make Tasty Shrimp Florentine Step By Step | Jamaican Style | Cliffy's Kitchen
Welcome back to Cliffy's Kitchen! In this video, Judi-Ann will guide you step by step in making a delicious Shrimp Florentine. This dish can be enjoyed for breakfast, lunch or dinner.
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Enjoy!
Ingredients:
2lbs Shrimp
15 cups Callaloo
6 strips of Bacon (sliced thin)
1 cup assorted Bell Peppers
1 medium Onion (chopped)
4 sprigs Thyme
4 stalks Escallion/ Green onion (chopped)
4 cloves Garlic
2 tbsp Cliffy's Natural All-Purpose Seasoning
6 tbsp Flour
6 tbsp Butter
2 cups Whole milk
2 tsp Salt
2 tsp Black pepper
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#shrimp #seafood #callaloo #dinner #jamaica