Fiery Shrimp Florentine With Pasta And Pine Nuts Recipes

SHRIMP FLORENTINE WITH PASTA

Steps:

• Heat oil.
• Saute half of the shrimp to use as garnish, reserve shrimp.
• Add cut up tomato with juice,spinach and cook,until spinach wilts (2 min.).
• Chop remaining shrimp and add to the spinach mixture.
• Cook 3 min.
• Stir in seasonings.
• Toss with pasta and add shrimp garnish and serve.

SHRIMP FLORENTINE WITH ZOODLES

Steps:

• Heat 1 tablespoon butter and olive oil together in a large skillet over medium heat; cook and stir zucchini noodles (zoodles), onion, chopped garlic, and 1/2 teaspoon salt until zoodles are tender and onion is translucent, about 5 minutes. Transfer zoodle mixture to a bowl.
• Heat 2 tablespoons butter in the same skillet; cook and stir shrimp and minced garlic until shrimp are just pink, 3 to 4 minutes. Add spinach, lemon juice, red pepper flakes, 1/2 teaspoon salt, and pepper; cook and stir until spinach begins to wilt, 3 to 4 minutes. Add zoodle mixture; cook and stir until heated through, 2 to 3 minutes.

LINGUINI WITH SHRIMP AND PINE NUTS

Steps:

• Shell, devein and butterfly shrimp; set aside.
• In a saucepan, combine wine and shallots and bring to boil over high heat.
• Boil until reduced to 2/3 cup, stirring occasionally.
• Reduce heat to low and whisk in butter.
• Remove pan from heat when bubbles appear on surface.
• Season with salt and pepper.
• Keep sauce warm over very low heat until ready to serve.
• In a large cooking pot or pasta pot, fill 3/4 full with water and bring to a rolling boil.
• Add 1 tablespoon of salt and 2 tablespoons of extra virgin olive oil.
• Add linguini and cook as instructed on package; about 12 to 15 minutes or until el dente'.
• While pasta is cooking, heat remaining 3 tablespoons of olive oil in a large frying pan over medium heat.
• Add prepared shrimp, nuts and garlic; saute' for 2 minutes.
• Add red peppers and saute' until peppers are tender and shrimp are opaque, about 2 minutes.
• Drain pasta well and transfer to a large platter or a bowl.
• Spoon sauce and prawn mixture over pasta and gently toss to coat well.
• Sprinkle with basil and oregano, toss lightly.
• Sprinkle grated Padano cheese on each serving.
• Spinach fettucine is another pasta that is great in this recipe.

SHRIMP FLORENTINE PASTA-COOKING LIGHT RECIPE - (4.3/5)

Steps:

• 1. Cook pasta according to package directions, omitting salt and fat. Drain well; set aside, and keep warm. 2. Melt butter in a large nonstick skillet over medium heat. Add shrimp, garlic, and crushed red pepper; cook 4 minutes or until shrimp are done, stirring occasionally. Add cooked pasta, lemon juice, salt, black pepper, and spinach; cook for 3 minutes or until spinach starts to wilt, stirring to combine. Serve immediately

FIERY SHRIMP FLORENTINE WITH PASTA AND PINE NUTS

Steps:

• 1. Bring 4 quarts water to rolling boil in large stockpot. 2. While water is heating, toast pine nuts over medium-high heat in a large wok or skillet, stirring constantly, until golden-brown. Set aside 3. Heat separate 12-inch heavy-bottomed skillet over high heat for 4 minutes. Meanwhile, toss shrimp, half of red pepper flakes, 2 tbsp olive oil, and ¾ tsp salt in medium bowl. Add shrimp to skillet and cook in single layer for 30 seconds. Off heat, turn shrimp and add cognac. Return pan to high heat and wave lit match over skillet until cognac ignites. Shake skillet until flames subside. Drain shrimp, reserving cooking liquid, and transfer shrimp to medium bowl. Set aside. 4. Add pasta to now-boiling water, and cook according to package directions. 5. Heat 2 tbsp olive oil over low heat in skillet or wok used for pine nuts. Add 3 cloves minced garlic, and cook, stirring constantly, until garlic foams and turns straw-colored. Add remaining red pepper flakes, remaining minced garlic, and reserved liquid from shrimp, turn heat up to high, and stir in spinach. Toss until wilted, being careful not to overcook. Add shrimp back in to heat through. 6. Drain pasta and transfer to a large bowl. Add butter, shrimp and spinach mixture, parmesan cheese, pine nuts and salt and pepper to taste. Toss well and serve immediately.