Creamy Shrimp Florentine Pasta
Ingredients
The pasta
-
12
ounces
uncooked pasta
-
1
tablespoon
olive oil
-
1
pound
raw jumbo shrimp
-
2
large handfuls
fresh baby spinach
-
1
jar
sun-dried tomatoes
-
¼
cup
chopped fresh basil leaves
-
lots of
freshly-grated Parmesan
The sauce
-
1
tablespoon
olive oil or butter
-
4
cloves
garlic
-
3
tablespoons
all-purpose flour
-
1
cup
chicken stock
-
1
cup
warmed milk
-
¾
cup
freshly-grated Parmesan cheese
-
½
teaspoon
salt
-
¼
teaspoon
black pepper
-
½
cup
half-and-half (optional)
Instructions
- 1. Cook the pasta al dente according to package directions, then drain and set aside.
- 2. Heat olive oil in a large sauté pan over medium-high heat, season shrimp with salt and pepper, and sauté until pink and cooked through.
- 3. Remove shrimp from the pan and set aside.
- 4. In the same pan, prepare the Creamy Parmesan Sauce by heating olive oil or butter, adding garlic, and sautéing until fragrant.
- 5. Stir in flour, then gradually add chicken stock and milk, whisking until smooth and simmering until thickened.
- 6. Add Parmesan cheese, salt, and pepper, stirring until melted; optionally stir in half-and-half.
- 7. Combine the cooked pasta, shrimp, spinach, sun-dried tomatoes, and basil in the pot, tossing until coated with sauce.
- 8. Serve immediately, garnished with extra Parmesan cheese.
Nutrition Facts (estimated)
Servings
6-8 servings
Calories
450
Total fat
20g
Total carbohydrates
40g
Total protein
30g
Sodium
600mg
Cholesterol
200mg
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