Shrimp Florentine With Caramelized Garlic Recipes

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SHRIMP FLORENTINE WITH CARAMELIZED GARLIC



Shrimp Florentine With Caramelized Garlic image

I cut this out of a magazine a LONG time ago and it's one of my husband and I's favorite stand-by dishes! Don't be afraid of the garlic. The roasting mellows it out. I usually add even more than stated and he and I fight over every last one of them.

Provided by RedVinoGirl

Categories     Healthy

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 14

1/2 teaspoon kosher salt
20 garlic cloves, peeled (I add more!)
cooking spray
2 teaspoons extra virgin olive oil
1 lb medium shrimp, peeled and deveined
1 teaspoon butter
3/4 cup half-and-half
1/2 cup fat-free low-sodium chicken broth
1/3 cup parmesan cheese (fresh, grated)
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes (I use LOTS more!)
1/8 teaspoon black pepper
2 cups fresh spinach, packed (can use frozen but squeeze it dry!)
4 cups cooked linguine, hot (recipe calls for 8 ounces but I do full pound)

Steps:

  • Preheat oven to 350 degrees.
  • To prepare garlic: combine 1/2 t kosher salt and garlic in a bowl. Place garlic mixture on a jelly roll pan coated with cooking spray. Bake at 350 for 25 minutes or until browned, stirring occasionally.
  • To prepare shrimp: heat oil in a large nonstick skillet over medium-high heat. Add shrimp; saute' 3 minutes or until done. Remove shrimp from pan.
  • Melt butter in pan over medium heat. Stir in half and half, broth, cheese, 1/4 teaspoon salt, red pepper, and black pepper. Cook 1 minute or until cheese melts, stirring constantly. Stir in shrimp and spinach; cook 1 minute. Combine shrimp mixture, garlic mixture, and pasta in a large bowl; toss well.

Nutrition Facts : Calories 456, Fat 13.6, SaturatedFat 6.1, Cholesterol 169.9, Sodium 1258.7, Carbohydrate 52.5, Fiber 3.2, Sugar 1.2, Protein 30.1

SHRIMP FLORENTINE WITH CARAMELIZED GARLIC



Shrimp Florentine with Caramelized Garlic image

Make sure to buy frozen loose-leaf spinach for this recipe since you can measure just what you need. Purchase fresh, peeled garlic to save on prep time.

Provided by kayelem

Categories     Main Dish

Time 30m

Yield 4

Number Of Ingredients 14

1/2 teaspoon Kosher salt
20 cloves garlic peeled
Cooking spray
2 teaspoons olive oil
1 pound medium shrimp peeled and deveined
1 teaspoon Butter
3/4 cup Half-and-half
1/2 cup Chicken broth less-sodium, fat free
1/3 cup Pamesan Cheese (about 1 1/2 ounces), grated
1/4 teaspoon Salt
1/4 teaspoon red pepper
1/8 teaspoon Black pepper
2 cups frozen loose-leaf spinach thawed, drained, and squeezed dry
4 cups Whole wheat Spaghetti (about 8 ounces uncooked pasta)

Steps:

  • Preheat oven to 350?. To prepare garlic, combine 1/2 teaspoon kosher salt and garlic in a bowl. Place garlic mixture on a jelly-roll pan coated with cooking spray. Bake at 350? for 25 minutes or until browned, stirring occasionally. To prepare shrimp, heat oil in a large nonstick skillet over medium-high heat. Add shrimp; saute 3 minutes or until done. Remove shrimp from pan. Melt butter in pan over medium heat. Stir in half-and-half, broth, cheese, 1/4 teaspoon salt, red pepper, and black pepper. Cook 1 minute or until cheese melts, stirring constantly. Stir in shrimp and spinach; cook 1 minute. Combine shrimp mixture, garlic mixture, and pasta in a large bowl; toss well. Serve immediately.

Nutrition Facts : Calories 825 calories, Fat 43.9139340600657 g, Carbohydrate 65.6592473958322 g, Cholesterol 297.6365104126 mg, Fiber 2.69783443489671 g, Protein 47.5461260416506 g, SaturatedFat 25.4499775197373 g, ServingSize 1 1 1.5 cup (618g), Sodium 756.704791655752 mg, Sugar 62.9614129609355 g, TransFat 3.29624739570155 g

SHRIMP FLORENTINE WITH ZOODLES



Shrimp Florentine with Zoodles image

Quick, easy and healthy shrimp dinner made with zoodles instead of pasta.

Provided by bgardiner2

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 14

1 tablespoon butter
1 tablespoon extra-virgin olive oil
2 zucchini, cut into noodle-shape strands
½ large yellow onion, minced
1 tablespoon chopped garlic
½ teaspoon kosher salt
2 tablespoons butter
1 pound large shrimp, peeled and deveined
1 teaspoon minced garlic
1 (6 ounce) bag baby spinach
1 tablespoon fresh lemon juice
1 teaspoon red pepper flakes
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

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.

Nutrition Facts : Calories 229.2 calories, Carbohydrate 7.1 g, Cholesterol 195.5 mg, Fat 13.4 g, Fiber 2.3 g, Protein 21 g, SaturatedFat 6.3 g, Sodium 780.7 mg, Sugar 2.2 g

SHRIMP FLORENTINE



Shrimp Florentine image

Two of my favorites...shrimp & spinach, topped off with a cream sauce. One of the first recipes I ever made for a boyfriend. The boy is long gone, but I still love the recipe.

Provided by karen

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

20 ounces frozen chopped spinach
1 1/2 lbs shrimp, cooked (shelled & deveined)
1/4 cup butter
1/4 cup flour
1 1/2 cups milk
1/2 cup dry white wine
1/4 cup scallion, chopped
salt and pepper (to taste)
paprika
1 cup cheddar cheese, shredded

Steps:

  • Preheat oven to 350 degrees.
  • Thaw and drain spinach.
  • Spread spinach in a pie pan and top with shrimp.
  • In a saucepan, melt butter and stir in flour.
  • Then gradually add milk, wine, scallions.
  • Cook on low, stirring
  • Add salt, pepper and enough paprika for a rosy color.
  • Pour sauce over shrimp and sprinkle with cheese.
  • Bake uncovered for 30 minutes or until bubbly.

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