MY SPECIAL SHRIMP SCAMPI FLORENTINE
This shrimp scampi has the fresh flavors of tomatoes, spinach, and pesto. Serve over rice with hot Italian bread on the side.
Provided by Valerie
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp 100+ Shrimp Scampi Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Combine the butter and the olive oil in a large skillet over medium heat. Stir in pesto, garlic, and tomatoes, and simmer until the tomatoes start to soften, about 2 minutes. Season with red pepper flakes and black pepper to taste.
- Stir the shrimp into the sauce, and cook just until they turn pink, 3 to 5 minutes. Add the spinach, and stir until wilted, about 1 minute.
Nutrition Facts : Calories 445.5 calories, Carbohydrate 5.6 g, Cholesterol 215.7 mg, Fat 38.1 g, Fiber 1.8 g, Protein 21.5 g, SaturatedFat 13.5 g, Sodium 384 mg, Sugar 2.5 g
SHRIMP FLORENTINE
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
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.
SHRIMP FLORENTINE
Make and share this Shrimp Florentine recipe from Food.com.
Provided by Sageca
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Drain spinach; press in sieve and chop it.
- Melt 1 tbsp butter, add garlic; sauté spinach until dry.
- Season and spread in bottom of a casserole.
- Spread 2/3 shrimps on top.
- Make Béchamel sauce.
- Microwave milk (infused with bay leaf,onion, peppercorn and nutmeg).
- Drain milk.
- Combine 3 Tbsp butter and flour; add milk slowly whisking.
- Microwave 3 minutes stirring twice.
- Pour Bechamel sauce over the shrimps.
- Bake 350*- 20 minutes.
- Melt remaining butter and saute rest of shrimps.
- Arrange around the edge of casserole.
- Cover with cheese and place under broiler 4-5 minutes.
Nutrition Facts : Calories 401.1, Fat 19.8, SaturatedFat 11.8, Cholesterol 385.1, Sodium 541.5, Carbohydrate 11.7, Fiber 0.4, Sugar 0.3, Protein 42.4
SHRIMP FLORENTINE
Steps:
- Bring a pot of water to a boil and add a good pinch of salt to the water and the pasta. While the pasta is cooking melt the butter in a large skillet and add the olive oil, onions and garlic. Cook until onions are translucent add in the spinach and the shrimp. Saute till spinach begins to wilt and shrimp are opaque. Add in the pepper flakes and heavy cream. Cook for 2-3 minutes and add in the chopped tomatoes. Drain pasta and toss the pasta in with the sauce and add parmesan cheese. Serve with garlic bread and a salad.
SHRIMP FLORENTINE WITH ZOODLES
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
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 PILAF FLORENTINE
With such a fabulous blend of tastes and textures, it's hard to believe this seafood supper comes together in 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in 12-inch skillet over medium-high heat. Cook bell pepper, onions and garlic in oil 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
- Stir in pasta, dill weed, lemon peel, salt, broth and water. Heat to boiling; reduce heat. Cover and simmer 8 to 10 minutes or until pasta is tender.
- Stir in spinach and shrimp. Cook 2 to 3 minutes or until shrimp are tender. Sprinkle with cheese.
Nutrition Facts : Calories 365, Carbohydrate 48 g, Cholesterol 115 mg, Fiber 3 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1000 mg
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