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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
Sunday Brunch video: Shrimp Florentine
Thanks, Buca di Beppo, for the recipe.
This Shrimp in Tomato Sauce is the BEST Shrimp Recipe Ever!
shrimp recipe | easy shrimp recipe
Of all my shrimp recipes, this one is the easiest without compromising on taste! This 15 minute tomato garlic butter shrimp recipe is perfect shrimp dinner recipe. Try this simple yet incredibly delicious shrimp recipe once and you’re sure to make it over and over again.
DETAILED RECIPE ????
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*RECIPE* (3-4 servings)
INGREDIENTS
1 lb/450g shrimp (peeled and deveined)
3 tbsp tomato paste OR 1/2 cup tomato purée
3 garlic cloves
3 tbsp butter
1 tsp paprika (sweet preferred)
1 tsp chilli flakes (divided)
1 tbsp neutral oil
Parsley/cilantro
Salt as needed
METHOD:
1. Marinate 1 lb/450g shrimp in 1 tsp paprika, 1/2 tsp chilli flakes, 1/4 tsp salt and set aside for 15 minutes. Skip salt if using salted butter
2. Mince 3 cloves of garlic. Finely chop parsley/cilantro/coriander for garnish
3. Set aside 3 tbsp tomato paste or 1/2 cup tomato purée. Tomato paste cooks fast and is the preferred option. Tomato purée can also be used but needs to be cooked down properly
4. Heat 1 tsp oil and 1 tbsp butter in a pan. The oil prevents butter from burning
5. Set flame to medium and sear shrimp for 1 minute per side. Don't overcrowd the pan or they won't sear well. Cook in batches and set aside
6. Set flame to low, add 2 tbsp butter, minced garlic, tomato paste (or purée) & 1/2 tsp chilli flakes
7. Add a pinch of salt if using unsalted butter. Cook gently until the tomato paste turns deep red and aromatic. If using tomato purée, cook until the oil separates
8. Add the seared shrimp and its juices. Stir and cook until its done (2-4 mins depending on the size)
9. Switch off the flame. Garnish with parsley or cilantro/coriander leaves
10. Serve with bread or a light salad
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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.
As usual, remember to like and share this video with your friends. Don't forget to leave your comments in the section below (we love to hear from you) and SUBSCRIBE!
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
Social Media:
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Music:
Music from:
AcidJazz by Kevin MacLeod
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License: CC BY (
#shrimp #seafood #callaloo #dinner #jamaica
Tasty Chicken & Shrimp Florentine Pasta| Will's Kitchen Table
Created by Will's Kitchen Table
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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The Dish -- Shrimp Florentine
Baked rock shrimp florentine from Bogart's Bar & Grille