Spaghetti & Shrimp Florentine
Submitted by joeplugg
Light shrimp Florentine spaghetti with wilted spinach, roasted red peppers, white wine, and lemon in a silky chicken broth sauce. Elegant enough for date night, healthy enough for every night.
YIELD
4 servingsPREP
60 minCOOK
30 minREADY
90 minThis shrimp Florentine hits that sweet spot where healthy and indulgent shake hands and agree to get along.
Shrimp get a quick stir-fry with garlic until just opaque, then white wine and lemon juice reduce into a bright, savory base.
Fresh spinach wilts right in the pan, roasted red pepper strips add smoky sweetness, and a light chicken broth sauce thickened with a touch of cornstarch pulls everything together without any heavy cream.
It looks like a restaurant dish but comes together in one skillet.
Chef Tips
- Pat the shrimp completely dry before cooking. Wet shrimp will steam instead of sear, and you’ll miss out on that golden, caramelized exterior.
- Roast your own red peppers for the best smoky flavor. The directions are included in the recipe, and homemade roasted peppers are leagues ahead of the jarred kind.
- Add the spinach in handfuls. Four cups looks like a mountain but wilts down to almost nothing in about a minute. Don’t panic.
Ingredients
Directions
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 F 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.
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