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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
Shrimp with Creamy Garlic Sauce
#youtube #shorts
Creamy garlic parm shrimp
Serves 2
3-4 Table spoons neutral oil (Grape seed or sunflower oil)
1 lb Peeled deveined shrimp size 8-12
2 Tablespoons Salted butter
1 Tablespoon minced garlic
1/4 cup white wine (Chardonay)
1/2 cup Heavy cream
1/2 cup Grated parmesan cheese
Salt & Black Pepper to taste
Optional Garnish: Chopped parsley & Chili flakes
1. Add oil to a pan on medium heat.
2. Season the shrimp with salt and black pepper. Make sure to get both sides.
3. When the oil is hot, carefully add the shrimp. Cook each side for 2 minutes. When they’re done remove and reserve.
4. Discard any excess oil. Turn the heat down to medium low. Add the butter and let it melt.
5. Next add minced garlic. Fry until its fragrant or turns a light blonde color (about 1-2 minutes).
6. After that add the wine and let it reduce.
7. When the wine is almost dry combine the heavy cream, parmesan cheese and continue to reduce.
8. When the sauce is at your desired consisgtency season with salt to taste.
9. Finish with the chopped parsley and the cooked shrimp from earlier.
10. Serve hot with more chopped parsley and red pepper flakes.
How to Make Shrimp Florentine with Zoodles | Seafood Recipes | Allrecipes.com
Get the recipe for Shrimp Florentine with Zoodles at
Make dinner simple and full of flavor with this healthy twist on the classic pasta dish. Prep some zoodles and cook ‘em up with garlic in butter and oil, then cook shrimp with more garlic and add spinach, lemon juice and red pepper flakes. Then mix everything together and celebrate by eating!
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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
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook. Recipes in cookbook are based on videos released prior to March 2021.
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. It is in the province of Foggia in the Puglia region of southeast Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina enjoys making food for her family in the same old fashion ways as she was taught by her mother and grandmother in Italy, and also new things she has subsequently learned from family and friends in America. She also enjoys gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
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Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
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Grandma Gina’s retired son-in-law, Nick, does the filming, editing, production, and channel management. Her daughter, Maria, helps with food preparation, kitchen setup and fan support. Also, Grandma Gina usually has one or two grand-kids in the kitchen to help.
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We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
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Penne Pasta Florentine with Grilled Shrimp.. Simply Delicious
Ingredients:
1 box Penne Pasta
1lb Shrimp (peeled and deveined)
3 C Fresh Chopped Spinach, Kale or Arugula (do not use frozen)
1 C Mozzarella
3 Garlic cloves (minced)
2 tsp Salt, Pepper & Garlic Salt
8 C Water
4 T Butter
1 T Oil
Directions:
1. Make pasta according to box.
2. Add 2 T of butter to pan and 2 T of garlic until it becomes fragrant then sautee' shrimp until they are no longer pink in color
3. Next, add spinach, cook for 1 min until wilted. Add pasta and mix well with spinach.
4.Last add shrimp and cheese. Stir gently until cheese melts. Do not overcook. Add more seasonings to taste.
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